Best Baked Brisket Recipes

EASY BAKED BEEF BRISKET

Steps:

• Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
• Preheat the oven to 325 degrees F (165 degrees C).
• Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
• Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
• Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
• Transfer brisket to a plate and tent with foil.
• Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
• Slice brisket across the grain and serve with the gravy.

OVEN-BAKED BRISKET

Steps:

• Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and hot pepper sauce; pour over brisket. Turn brisket fat side up; refrigerate, covered, overnight., Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices.

BAKED CORNED BEEF BRISKET

Steps:

• Preheat oven to 275°.
• NOTE: 3/14 This will be salty. If you would like to reduce the saltiness of your corned beef before baking, please follow this recipe recommendations recipe#361142.
• NOTE: *If your corned beef does not include a flavor packet add 2 T peppercorns and 1/2 T coriander seeds to the dried seasonings listed above.
• Combine the flavor packet with other dried ingredients. Using a spice grinder or a mortar and pestle, grind to desired texture. I prefer medium or med-fine. Set aside.
• Rinse corned beef brisket well with cold water. Pat dry.
• Get out your 9 x 13 baking dish.
• Tear off a large sheet of HEAVY aluminum foil, enough to wrap, tent and enclose the corned beef.
• Place the corned beef on the foil, in a baking dish, fat side up.
• Sprinkle with seasoning mix and pat into the brisket.
• Bring the foil up & around the corned beef, do not close up the foil.
• Bake, unwrapped, for 2 hours.
• After 2 hours, wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time, an additional 2 hours. Feel free to check and make sure there is moisture in the foil, re-wrap and continue baking. Approximate baking time is 1 1/5 hours per pound. It may take longer depending on desired level of tenderness.
• Bake to an internal temperature of 185°. Check for tenderness. Continue baking until the brisket is fork tender. It may take additional time depending on the thickness of the brisket.
• Allow the meat to rest before slicing. Cut against the grain.
• I prefer to use an electric knife to get nice thin slices.
• Serve with horseradish, a hearty rye bread, Colleen's Colcanon potatoes, and Irish Soda bread (see suggestions in the intro).
• Enjoy!

NEW YORK DELI-STYLE BAKED BEEF BRISKET

Steps:

• Place brisket, fat-side up, in a 13x9-inch roasting pan. Season brisket with salt and pepper, sprinkle with garlic, and place onions on top. Bake in a preheated 350-degree oven for 1 hour, or until the onions turn brown. Add hot water, cover with aluminum foil, and seal tight.
• Reduce oven temperature to 300 degrees and continue cooking for 2 hours. Remove brisket and onions to warm platter.
• To make gravy, combine cornstarch dissolved in cold water with cooking liquid and cook, stirring, until boiling and thickened. Garnish as desired.

SLOW BAKED BEEF BRISKET WITH GRAVY

Steps:

• Preheat an oven to 275 degrees F (135 degrees C). Season the beef brisket with garlic salt and meat tenderizer, and place in a 9x13-inch baking dish.
• Mix the beef gravy, Italian salad dressing, mushrooms, and onion soup mix in a bowl. Pour mixture over the beef brisket. Cover tightly with aluminum foil.
• Bake in the preheated oven until very tender, 4 to 5 hours.

LUBY'S CAFETERIA BAKED CORNED BEEF BRISKET W/ SOUR CREAM NEW POT

Steps:

• Preheat the oven to 225 degrees F.
• In a roasting pan with a cover, place the meat. Cover and bake in the preheated oven for 3-1/2 hours or until tender.
• Remove from the oven. Increase the oven temperature to 350 degrees F.
• In a small bowl, mix the brown sugar and mustard. Spread the mixture over the meat. Bake uncovered for 15 minutes.
• In a large saucepan, boil the potatoes in enough water to cover for 8 to 10 minutes or until tender. Drain.
• In a bowl, whisk together the sour cream, butter/margarine, horseradish, salt, and white pepper.
• Pour the mixture over the potatoes. Using a rubber scraper, mix gently to coat evenly. Serve with the meat.

OVEN BAKED BARBECUED BEEF BRISKET

Steps:

• 1. In small bowl mix together brown sugar, paprika, cumin, black pepper, salt, onion powder and garlic powder. Rub all over the brisket on both sides and let sit for 30 minutes.
• 2. Preheat oven to 300 degrees. Place brisket in large roasting pan (with fat side down) and cover with sliced onions. Pour beer and barbecue sauce over the top. Cover well with aluminum foil and bake for 3 1/2 - 4 hours. You can check to see if the brisket is done by slicing off a small piece of the edge and seeing if it comes apart with a gentle tug. Remove from pan and trim any excess fat away. Brush with any extra sauce and place under broiler or on grill for 1-2 minutes. Flip and repeat for the other side. Stay close by as broilers are unpredictable.
• 3. Cover and let rest for 20-30 minutes. Slice against the grain at a perpendicular angle. If desired serve with extra barbecue sauce.

BAKED BARBECUED BEEF BRISKET

Steps:

• Combine the garlic powder, onion salt and celery salt; rub over brisket. Place in a shallow bowl; sprinkle with liquid smoke if desired. Turn to coat; cover and refrigerate overnight. , For sauce, in a large saucepan, combine 2 cups water, ketchup, onion, 4 tablespoons Worcestershire sauce, brown sugar, vinegar, celery seed, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Cool; cover and refrigerate., Place the brisket in a Dutch oven; add remaining water and Worcestershire sauce to pan. Cover tightly. Bake at 325° for 1-1/2 hours; drain. , Baste with sauce. Bake, uncovered, until meat is tender, 1-2 hours longer. Let stand for 20 minutes; thinly slice across the grain.

MOTHER'S OVEN BAKED BRISKET (SALLYE)

Steps:

• 1. Slice garlic and onion and place in large heavy ziplock bag. Note: If you don't have a large enough bag, use any container that is seal tight. Add the brisket to the bag. Pour the beer into the bag and seal. Place bag in refrigerator overnight, turning over a couple of times to assure all meat is saturated.
• 2. When ready to cook, preheat oven to 275º F. Place 2 large pieces of heavy duty foil criss-crossed in roasting pan. Remove brisket from marinade and lay gently on foil. Save the marinade, you will use it later. Brush the brisket on all sides with the oil, rub briskly with dry rub. Pour the marinade over the seasoned brisket, then wrap tightly with the foil. Save the onions and garlic, you will add them later.
• 3. Place the brisket in the roasting pan on the center rack of the preheated oven and cook for 3-4 hours. Remove the pan from the oven
• 4. Carefully peel back the foil add the sliced onion and garlic; spoon the juices over the onions, garlic and brisket. Wrap foil loosely back over meat, return to oven and cook for 2 more hours slowly basting as needed to keep meat moist. For the last 30 minutes of cooking, unwrap the foil.
• 5. Remove from oven and place meat on serving dish and cover to keep warm. Skim off the fat from the remaining liquid, and pour the liquid into a small saucepan along with the onions and garlic slices. Heat until just boiling to form a sauce. Pour the sauce over the sliced brisket. Or you can use regular barbecue sauce https://www.justapinch.com/recipes/sauce-spread/marinade/sallyes-barbecue-sauce.html?p=1

BEEF ESSENTIALS: OVEN-BAKED BRISKET & VEGGIES

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The spice mix should be enough for two briskets. Just place it in a tightly-sealed jar, and keep out of the heat, or sunlight.
• 3. Gather your Ingredients (mise en place).
• 4. Place a rack in the bottom position, and preheat the oven to 350f (175c).
• 5. Remove the brisket from the fridge, trim of excess fat, and pat dry with a paper towel.
• 6. Mix all the dry ingredients together in a small bowl.
• 7. Add some aluminum foil to a baking dish, cover with a piece of parchment paper, and add enough potatoes to cover the bottom of the dish, and then sprinkle with a bit of salt and pepper.
• 8. Chef's Note: The aluminum foil should be long enough to cover the brisket.
• 9. Rub the spice mix into the brisket, place on top of the potatoes, and then pour in the beef stock.
• 10. Leave the brisket unwrapped, and then place into the preheated oven for 1 hour.
• 11. Remove from the oven and add the carrots.
• 12. Wrap the brisket in the aluminum foil, reduce the oven temperature to 310f (155c).
• 13. Bake until fork tender, about 2 - 2.5 hours.
• 14. Open the aluminum foil, increase the heat back to 350f (175c), and bake, uncovered, for an additional 30 minutes.
• 15. PLATE/PRESENT
• 16. Remove from the oven, allow to rest for 15 minutes before carving, and serve with the potatoes, and carrots. Enjoy.
• 17. Keep the faith, and keep cooking.

EASY BAKED BEEF BRISKET

Steps:

• Preheat oven to 350°.
• Place brisket, fat side up, in a 9x13-inch roasting pan; season with salt, pepper and garlic.
• Place sliced onions on top of meat and bake for 1 hour or until the onions have browned on their edges; add water, soup mix, carrots and celery and cover with foil to form a tight seal.
• Reduce oven to 300° and continue to cook until meat is fork-tender, about 3 hours.
• Remove from oven; separate meat from sauce and refrigerate both overnight.
• The next day, remove visible fat from meat and discard; thinly slice meat across the grain.
• Remove fat from gravy and discard; place gravy and vegetables in a large, deep skillet over low heat; add sliced meat and gently heat through.
• Serve sliced meat with au jus on French rolls.

ANNIE'S SWEET AND SOUR BAKED BRISKET

Steps:

• Preheat oven to 325.
• Place brisket on a large piece of foil in a baking dish. Pour other ingredients over it. Seal foil.
• Bake at 325°F for 3 - 3/12 hours until meat is tender.
• Slice against the grain.
• NOTE: Just made a wonderful discovery! I had some leftovers that I had frozen a while ago. I thawed the leftovers out, shopped it very fine, and put it in a pot with about 1/2 cup of BBQ sauce (any kind you like.) And voila! BBQ brisket sandwiches. The kids LOVED them.

BAKED BARBECUED BRISKET

Steps:

• 1. Place flour in a large roasting bag; shake to coat bag. Rub brisket with liquid smoke if desired, celery seed and pepper; place in bag. Combine chili sauce and barbecue sauce; pour over the brisket. Seal in bag
• 2. With a knife, cut six 1/2 - in. slits in top of bag. Bake at 325 for 3 1/2 to 4 hours or until meat is tender. Let stand for 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain.

BEEF ESSENTIALS: OVEN-BAKED BRISKET & ONIONS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Place a rack in the bottom position, and preheat the oven to 325f (165c).
• 4. Add the sliced onions, garlic, and chicken stock to a large heavy-bottomed pot.
• 5. Chef's Note: The pot will need a tight-fitting lid, and be big enough for the brisket and other ingredients. A 6-quart (5.5liter) size is perfect.
• 6. Salt and pepper the brisket on both sides, and add to the pot, fat-side up.
• 7. Cover and place into the preheated oven, and cook until the brisket is fork tender, about 1 hour per pound.
• 8. Remove from the oven and allow to rest for 10 minutes before slicing.
• 9. PLATE/PRESENT
• 10. Slice thinly and serve with some of the onions, and cooking liquid. Enjoy.
• 11. Keep the faith, and keep cooking.

BAKED BRISKET

Steps:

• Trim the excess fat from the brisket. Poke a lot of holes all over brisket with a skewer. Briskets are usually long, so cut meat in half so that it will fit into a large, resealable bag with the marinade.
• In a blender, combine garlic, cilantro, and vinegar. Blend until smooth. Pour marinade into resealable bag with the meat. Marinate in the refrigerator for 24 hours.
• Preheat oven to 300 degrees F (150 degrees C).
• Shake flour into largest-size oven cooking bag. Place brisket into bag. Close bag and pierce as instructed on package. Layer the onions on top of the brisket, inside of the bag. Place on baking pan in the center of the oven.
• Bake in preheated oven until tender, about 6 hours. Slice thinly across the grain to serve.

OVEN BAKED BEEF BRISKET

Steps:

• Place meat in a 13"X 9"X2" baking pan.
• Stir together water, onion, Worcestershire sauce, vinegar, chili powder, bouillon granules, red pepper, and garlic. Pour over the meat.
• Cover with foil and bake at 350 degrees F. for about 3 hours or until tender, turning once.
• Remove meat, reserving pan juices. Thinly slice meat (against grain) and place on a serving platter. Keep warm.
• For gravy/sauce, skim fat and enough water, if necessary for 3/4 cup of dripping. In a saucepan stir together ketchup, brown sugar and flour. Stir in the reserves pan juices. Cook and stir over medium heat until thickened and bubbly. Cook one minute more and serve with meat.

BAKED BRISKET AU JUS

Steps:

• Set oven to 325 degrees.
• Grease a casserole dish (large enough to hold the brisket).
• Sprinkle the celery ribs and one sliced onion in the bottom of the casserole dish.
• Lay the brisket (fat side up) in a roasting pan over the onions.
• Sprinkle with salt and pepper.
• Sprinkle the remaining sliced onion and the chopped garlic (if using) over the top of brisket.
• Stir together the tomato paste, tomato sauce and Worcestershire sauce; pour over the brisket.
• Bake at 325 degrees for 1 hour.
• Remove from oven and cover tightly with foil; bake for 2 more hours.
• Add coffee, cover and bake for another 2 hours more, checking every 30 minutes for dryness.
• Add 1/4 cup water if necessery.
• Remove the brisket from the pan; let stand for 20 minutes.
• Cut brisket across the grain into thin slices, using a sharp knife.
• Strain the pan drippings, and serve with the brisket.

SLOW-BAKED BRISKET WITH BOURBON MUSTARD BARBECUE SAUCE

Steps:

• TO MAKE THE DRY RUB: Combine the 1/2 cup brown sugar, spice mixture, and salt in a small bowl.
• TO MAKE THE BRISKET: Preheat the oven to 275°F. Using your fingers, evenly coat the brisket with dry rub. Combine the mustards, 1/4 cup bourbon, and cider in a small bowl. Spread the mustard paste evenly over the brisket. Set the brisket in a large roasting pan, fat side up. Tightly cover the pan with aluminum foil and bake until the meat is tender, at least 6 hours.
• TO MAKE THE BARBECUE SAUCE: In a large skillet, heat the olive oil over medium heat and cook the onion until wilted, about 3 minutes; stir in the garlic and cook 1 minute more. Stir in the 1/4 cup mustard, the 1/2 cup brown sugar, beef stock, the 1/2 cup bourbon, ketchup, tomato paste, Worcestershire sauce, lemon juice, and soy sauce and bring the mixture to a boil. Decrease the heat to medium-low and simmer until the sauce is slightly thickened, about 15 minutes.
• To serve, slice the brisket thinly across the grain and serve hot or at room temperature with barbecue sauce.
• Spice Mix
• In a small bowl, combine the chili powder, cumin, black pepper, onion powder, garlic powder, dry mustard, coriander, paprika, cayenne, and thyme leaves. Measure out 1/4 cup and reserve the rest in an airtight container for future use.
• do it early
• The brisket can be baked up to 2 days in advance, covered, and refrigerated until ready to serve. Reheat in a 275°F oven for 1 hour. The spice mixture will keep in an airtight container at room temperature for about 2 months.
• tip
• Leftovers make great hot sandwiches. In a medium saucepan, heat thin slices of brisket over low heat with enough barbecue sauce to coat them generously. Serve on soft rolls, such as Honey Grain Rolls, page 104.
• Creole mustard, a Louisiana favorite, is made with crushed mustard seeds and often a touch of horseradish. If you can't find it, substitute any whole grain Dijon-style mustard

BAKED BEEF BRISKET IN WINE

Steps:

• Arrange onion slices in bottom of roasting pan, then place the brisket on top.
• Combine all other ingredients and pour over the meat.
• Cover tightly with foil and bake for 3-4 hours at 350 degree F. until meat is fork tender.
• Juice can be thickened if you like.
• Remove meat from oven and let sit for 10-15 minutes.
• Cut in thin slices across the grain.
• Serve with noodles or rice.

NEW YORK DELI-STYLE BAKED BEEF BRISKET

Steps:

• Place brisket, fat-side up, in a 13x9-inch roasting pan. Season brisket with salt and pepper, sprinkle with garlic, and place onions on top. Bake in a preheated 350-degree oven for 1 hour, or until the onions turn brown. Add hot water, cover with aluminum foil, and seal tight.
• Reduce oven temperature to 300 degrees and continue cooking for 2 hours. Remove brisket and onions to warm platter.
• To make gravy, combine cornstarch dissolved in cold water with cooking liquid and cook, stirring, until boiling and thickened. Garnish as desired.