Oven-Roasted Beef Brisket

By Christie Matherne Jump to Recipe

Forget about flank, sirloin, or tenderloin. This Oven-Roasted Beef Brisket is where it’s at, with a homemade brisket rub that makes all the difference.

When it comes time to make a fancy beef dinner, whether it’s for a Sunday family meal or a special celebration, everybody has their favorite beefy cut. I know there’s a lot of “steak people” out there. By that, I mean most people I know would immediately yell “rib eye!” or “tenderloin!” when asked about their favorite cut of beef. I’m a little different. Keep your filet mignons, New York strips, and rib eyes—and leave me the brisket.

To be fair to the filet lovers, it takes a lot more time to cook a delicious, tender brisket than it does to fire a cut of tenderloin. But in my opinion, a juicy brisket is well worth the extra hours—and when done correctly, it can outshine the most marbled filet mignon.

Brisket is a tough cut of meat, so it requires a long, moist cook. This oven-roasted beef brisket recipe utilizes a roasting pan full of savory, briny liquid to keep the meat juicy. The meat also benefits from a top-notch salty and spicy brisket rub that you can make with things you likely already have in your kitchen. And once the roasting pan is in the oven, all you need to do is check on it once during the cook, so it’s nearly a set-it-and-forget-it beef dinner! But please, don’t forget to take it out of the oven.

Tips for a perfect, succulent brisket

• Make your own brisket rub: Take my word for it on the Homemade Brisket Rub and skip buying a pre-made seasoning for this dish. It’s easy, cheap, and absolutely the best option for this recipe!

• Time your cook based on brisket weight: It can be hard to find a brisket that’s exactly two pounds, so make sure you take note of the weight and adjust the cooking time. A rule of thumb for brisket is 1 hour of cooking time per pound at the temperature in the recipe.
• Rest the brisket after the cook: Do not, by any means, skip the resting period unless you want a brisket that’s as dry as the desert. The resting period is almost as important as the oven in this recipe!
• Don’t ditch the drippings: Reserve some of the cooking liquid to drizzle over the top of your meat to add a punch of flavor and a bit more moisture.

How do I store leftovers?

You can store your beef brisket whole or sliced, depending on what you plan to do with it. Slices can dry out, but are easier to reheat. Either way, make sure you let it cool down fully before transferring it to an airtight container with all its juices. Keep it in the refrigerator for up to 3 days or the freezer for 3 months. If you plan to freeze it, it’s best to keep the meat unsliced and wrap the meat in plastic wrap and foil, then freeze it in a freezer-safe bag with the air squeezed out.

If you’ve frozen your beef brisket, let it defrost in the refrigerator overnight before reheating. You can reheat it in the microwave, in the oven, or on the stovetop.

Serving suggestions

Beef brisket is one of those beautiful dishes that goes well with just about everything. I would dish up your brisket for dinner and serve it with some fresh veggie sides, like this Cucumber And Tomato Salad or this beautiful Arugula Caprese Salad With Lemon Basil Dressing. To add some starchy goodness, add Twice-Baked Potatoes (With Horseradish and Chive), Homemade Scalloped Potatoes, or simple Roasted Red Potatoes.

Oven-Roasted Beef Brisket

Christie Matherne

4.50 from 2 votes

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Prep Time 1 hour hr 10 minutes mins

Cook Time 5 hours hrs

Post-Cook Resting Time 45 minutes mins

Total Time 6 hours hrs 55 minutes mins

Course Meat

Cuisine American

Servings 4

Calories 503 kcal

Ingredients

  

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• 2 pounds beef brisket
• 1/4 cup brisket rub
• 2 tablespoons olive oil
• 2 cups beef stock
• 3 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1/4 cup barbecue sauce
• 1 onion roughly chopped
• 1 large celery stick roughly chopped
• 2 bay leaves
• 1/4 teaspoon salt

Instructions

 

• Heat the oven to 275° F.
• Place the brisket on a plate and let it come to room temperature, about 1 hour. Sprinkle the brisket rub all over the brisket and pat with your hands to make it stick to the meat. 
  
• In a roasting pan, pour in the oil, beef stock, vinegar, Worcestershire sauce, barbecue sauce, onion, celery, bay leaves, and salt, and mix it all together. Put the brisket into the roasting pan.
  
• Cover the roasting pan with foil and place in the center rack of the preheated oven. Roast for 4-5 hours or until the meat is tender. Check at the halfway point (after about 2 hours) to ensure there is still enough liquid—top up with a little water or beef stock if needed.
  
• Take the brisket out of the oven and let it rest, covered, for 30-45 minutes before slicing and serving.
  

Nutrition

Calories: 503kcalCarbohydrates: 13gProtein: 53gFat: 25gSaturated Fat: 7gSodium: 871mgFiber: 1g

Keyword beef brisket, brisket, oven roasted beef brisket, oven roasted brisket

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