How to Oven-Cook Beef Brisket

Learn the basics of preparing brisket in the oven for a tender, juicy main dish.

Close
X
Playback

Up next in How to Celebrate Jewish Holidays (12 videos)

Have a joyful Rosh Hashanah and Passover with the tips in these videos.

You Will Need

  • 5 - 6 lbs. beef brisket
  • 2 tbsp. salt
  • 2 tsp. ground black pepper
  • 4 cloves garlic, minced
  • 2 tsp. dried oregano leaves
  • 8 carrots, peeled and cut into chunks
  • 8 celery stalks, cut into chunks
  • 6 onions, sliced
  • 6 fresh or dried bay leaves
  • 1 46-oz. can tomato juice
  • Heavy roasting pan
  • Parchment paper

Steps

  1. Step 1

    Preheat the oven

    Preheat the oven to 350 degrees Fahrenheit. Put the brisket in the roasting pan.

  2. Step 2

    Mix ingredients

    In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture onto the brisket. Cover the brisket with the carrots, celery, onion, and bay leaves.

  3. Step 3

    Pour tomato juice

    Pour the tomato juice on the brisket so that covers about three-quarters of the meat. Cover the pan with parchment paper; then with aluminum foil.

  4. Don't let the foil touch the meat, since it will react with the tomato juice and affect the flavor.

  5. Step 4

    Bake

    Bake for three to three and a half hours, until the meat is tender.

  6. Test the meat by piercing the center of the brisket with a fork. If it goes in the meat easily, it's done.

  7. Step 5

    Remove brisket from pan

    Remove the brisket from the pan and onto a plate. Allow it to rest. In the meantime, place the pan with the juice across two stovetop burners, and boil the mixture over medium heat for 30 minutes, until the sauce is thickened.

  8. Step 6

    Slice and serve

    Slice it thinly across the grain and serve with the sauce.

  9. The fat in beef brisket from corn-fed steers contains nearly 50 percent oleic acid – the same monounsaturated fatty acid found in olive and canola oils.

Comments