🥩 Oven-Baked Beef Brisket
🕒 Time: 15 min prep + 3.5 to 5 hours cook
🍽️ Serves: 6–8
🧂 Ingredients:
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4 to 5 lb (1.8 to 2.2 kg) beef brisket, flat cut
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2 tbsp olive oil or mustard (for coating)
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1 tbsp kosher salt
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1 tbsp black pepper
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1 tbsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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1/2 tsp cayenne or chili powder (optional, for a kick)
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1 tsp brown sugar (optional, for subtle sweetness)
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1/2 cup beef broth or water (for moisture during baking)
🔪 Instructions:
1. Preheat Oven:
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Set to 300°F (150°C).
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Line a roasting pan with foil for easier cleanup.
2. Prepare the Brisket:
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Pat brisket dry. Rub with olive oil or mustard.
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Mix all dry spices and rub all over the brisket (top, bottom, and sides).
3. Bake Covered (Low and Slow):
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Place brisket fat side up in the pan.
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Add broth to the bottom (not over the brisket).
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Cover tightly with foil.
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Bake for 3 ½ to 4 ½ hours, depending on thickness and size, until fork-tender (internal temp ~195–205°F / 90–96°C).
4. Finish Uncovered (Optional):
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Uncover for the last 30 minutes of baking to crisp and brown the top, or broil briefly for a crust.
5. Rest Before Slicing:
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Let brisket rest at least 20 minutes, loosely covered with foil.
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Slice against the grain for tender results.
🧠 Tips:
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Make ahead: Brisket is even better the next day. Cool, refrigerate, then reheat gently in its juices.
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Sauce idea: Add BBQ sauce for the last 30 minutes if you want a BBQ-style brisket.
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Side ideas: Roasted potatoes, coleslaw, cornbread, or sautéed greens.
Would you like a version with vegetables in the same pan or a Jewish-style brisket with onions and tomato?