Best 7 Tender Beef Brisket In Oven Recipes

OVEN BAKED BEEF BRISKET WITH BALSAMIC SAUCE

Steps:

• Use two long sheets of aluminum foil to place them in the bottom of a roasting pan side by side but overlapping. Make sure the roasting pan fits the brisket nicely, not too bit and not too small.
• Take brisket flat out of the package, lay it in the roasting pan fat cap up and pat it dry with a paper towel.
• Season it with salt all over and pat it in evenly. Wrap brisket in a couple of layers of foil, covering it tight.
• Refrigerate the brisket overnight or up to 12 hours. Take the brisket out of the refrigerator an hour before cooking it, unwrap and let it get to room temperature.
• Slice all onions thinly, peel and chop garlic, shave and mince ginger, and measure the rest of ingredients.
• Preheat a Dutch oven or another pot over medium heat and add some oil. Add onions and cook until completely softened.
• Make a little well in the middle of onions and add garlic to the center. Let is saute until fragrant and mix it in.
• Sprinkle flour all over the onions and stir to coat them completely.
• Start pouring in balsamic vinegar and red wine vinegar while stirring slowly but constantly. Pour in beef stock while still stirring.
• Add bay leaves, sugar, garlic powder, onion powder, ginger, salt, and pepper. Keep stirring slowly and the sauce comes to simmer and thickens.
• Let the sauce cook for a few minutes.
• Carefully transfer the sauce into a food processor or a blender and blend until smooth. (Depending on a food processor or a blender, you may need to wait until the sauce is cooled a little if it doesn't have a vapor cover or a flap for the steam to escape.)
• Preheat the oven to 300°.
• Spread some sauce under the brisket and pour the rest of the sauce over it. Close the foil around the brisket to create a pocket. If the foil sheets don't cover it completely, you may need to cover with another sheet of foil on top and tuck it under.
• Place in the oven and cook for about 6 hours. (Estimate your cooking time based on the weight of your brisket. It will take about an hour per pound.)
• Open the foil and cook for another 45-60 minutes uncovered.
• Take the roasting pan out of the oven and take the brisket out of the pan and onto a cutting board. NOTE: be careful, the brisket will be tender. So use large spatulas or tongs as needed.Loosely tent it with a sheet of foil and let the brisket rest for about 15-20 minutes before slicing.
• While brisket is resting, finish the sauce.
• Pour all of the leftover sauce from the roasting pan into a sauce pot. Bring it to simmer over medium-low heat and simmer for about ten minutes.
• Use a sharp knife to slice across the grain when ready.

OVEN BAKED BEEF BRISKET

Steps:

• If the brisket has a thick layer of fat, trim it down to ¼-inch. Mix together rub ingredients. Rub all over brisket, wrap it in plastic wrap or place in in a sealable container and refrigerate overnight, or for at least 8 hours.
• Preheat the oven to 300°F. Place the brisket in a roasting pan and cover the baking pan with a lid, or seal it well with foil. Bake for 3 hours.
• Meanwhile, heat the oil in a small pot over medium heat. Add the onion, celery, bell pepper and garlic and sauté for 3 minutes until the vegetables start to soften. Add the cayenne, vinegar, ketchup, Worcestershire sauce, vinegar, broth and bay leaves. Bring to a simmer and simmer for 10 minutes until it reduces slightly. Remove from the heat.
• Take the brisket from the oven, turn it over, and pour the half of the sauce into the pan over the brisket, recover the pan (if using foil, cover the pan tightly, using towels to protect your hands from the hot pan). Reserve the rest of the sauce in the pot. Continue cooking in the oven for another 2 hours or so, or until the meat is just about fork tender. Remove the foil and continue baking for another 30 minutes until the outside of the brisket has browned up and gotten a bit crusty.
• Remove from the oven, take the brisket out of the pan, and let it sit on a cutting board tented with foil (with a little moat to catch the juices!) for 20 minutes before slicing across the grain. If there is any sauce left in the pan, skim off the fat and add it to the remaining sauce in the pot, and heat it again before serving the brisket with the additional sauce for people to drizzle over their meat if they like. If you want a smother sauce you can strain out the solids, or puree it with a blender.

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.

OH SO TENDER BRISKET

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Coat the inside of an oven roasting bag with flour. Place brisket inside of bag. Pour liquid smoke over the brisket and sprinkle on garlic powder, dry onion soup mix, and ground black pepper. Seal bag. Using a fork, make two sets of holes in the top of the roasting bag.
• Lay bag in a broiling pan. Bake in a preheated oven for 6 to 8 hours.

SLOW-COOKED TENDER BEEF BRISKET

Steps:

• Cut brisket into thirds; place in a 5-qt. slow cooker. In a large bowl, combine the remaining ingredients; pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Thinly slice meat across the grain. If desired, thicken cooking liquid.

TENDER BEEF BRISKET

Steps:

• Place the brisket in a 3-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender., Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce.

EASY OVEN-BAKED BRISKET

Steps:

• Preheat the oven to 300 degrees F. Look at the raw brisket and locate the direction of the grain. When it's cooked, you will want to cut against the grain.
• In a small bowl, mix the rub ingredients together. Gently rub the spice mix all over the brisket.
• Make a foil pouch: place the brisket, fat side up, on two layers of foil. Pull the edges of the foil up around the brisket and wrap it. Use a third foil layer on the top if needed. Seal well to keep moisture in, but don't wrap the meat too tight - leave some room for the steam.
• Place the foil pouch on a foil-lined, broiler-safe, rimmed baking sheet. Cook the brisket for 3 hours (about 1 hour per pound).
• Turn off the oven and allow the brisket to rest until it's cool enough to handle.
• Remove the brisket from the oven and open the foil pouch. Pour the cooking juices into a measuring cup. You can skim the fat from the top if you want (I don't).
• Turn the oven to broil. Brush the brisket with some of the cooking juices. Broil the brisket until the fat browns and starts to crisp, about 2 minutes.
• Allow the brisket to cool a few minutes before slicing. Slice the brisket against the grain and on the bias into ¼-inch slices, as shown in the video, and serve with the cooking juices for dipping.