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–+ servings
Sliced meat with carrots and onions in a glass baking dish, garnished with parsley. Garlic bread is visible on the side.

Oven Baked Beef Brisket

5 from 2 votes
This Oven Brisket is packed with flavor and so easy to make. This slow cooked oven roasted brisket is a one pan recipe. It is the perfect comfort food or even a main dish for a holiday.
Prep Time : 15 minutes
Cook Time : 3 hours
Total Time : 3 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Calories: 343kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 3 to 4 pounds Brisket
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Smoked paprika
  • ½ cup Flour, for dredging
  • 2 tablespoon Oil
  • 2 cups Baby carrots
  • ½ White onion, quartered
  • 1 cup Beef broth, divided

Instructions
 

  • Combine the salt, pepper, garlic powder, onion powder, and smoked paprika in a small bowl to make the rub.
  • Pat the brisket dry with paper towels. Rub the brisket on all sides with the spice mixture, covering the entire surface.
  • Wrap the brisket in plastic wrap or foil. Refrigerate the brisket overnight, or for up to 24 hours.
  • Preheat the oven to 300℉.
  • Sprinkle the flour onto a large plate or pan. Dredge the brisket in the flour so it's coated on all sides.
  • Heat the oil in a large skillet over medium-high heat.
  • Sear each side of the brisket for 1 minute, until lightly browned.
  • Add the carrots and onion to a roasting pan.
  • Place the brisket on top of the vegetables, fatty side up.
  • Pour ¼ cup of the beef broth into the pan.
  • Cover the pan tightly with a lid or foil.
  • Bake the brisket for 1 hour. Add the remaining ¾ cup of beef broth to the pan and cover again.
  • Return the brisket to the oven and bake for 1 to 2 hours more, until the internal temperature reaches 180 to 190 degrees F.
  • Remove the brisket from the oven.
  • Let the brisket rest, covered, for 30 minutes. Remove the fatty layer with a sharp knife. Slice the brisket against the grain into thin strips.

Christina's Notes

  • Cook Fat Side Up: Cooking the brisket with the fat facing up lets it baste the meat as it renders during the bake.
  • Check the Internal Temperature: Brisket is done at 180 to 190 degrees F; pulling it too early leaves it tough instead of tender.
  • Rest Before Slicing: The internal temperature continues rising during the 30-minute rest, so don't skip it.
  • Slice Against the Grain: Cutting against the grain is what keeps each slice tender instead of stringy.
  • Storage Tip: Cooled brisket keeps well wrapped tightly in the refrigerator for up to four days, or frozen for up to two months.

MY NOTES

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Recipe compliments of www.ITISAKEEPER.com