Oven Brisket Recipe - Healthy Recipes Blog (2024)

You'll only need a few ingredients to make this oven brisket. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Beef brisket: I usually get a three-pound cut at Whole Foods. You can also order it online on websites such as US Wellness Meats.
• To season: Kosher salt, black pepper, smoked paprika, ground cumin, onion powder, garlic powder, and dry mustard.

The best way to vary this recipe is to experiment with different spices and herbs. Sometimes, I omit the dry mustard and add herbs instead. Dried thyme is lovely - I like to add half a teaspoon.

If you enjoy spicy food, add ¼ teaspoon of cayenne or ½ teaspoon of red pepper flakes. I tried both and enjoyed them.

The detailed instructions for making this recipe are included in the recipe card below. Here are the basic steps:

You start by mixing kosher salt, black pepper, and spices, then rubbing the mixture all over the meat.

Place the brisket in a well-sealed foil pouch.

Bake it for three hours in a 300°F oven. This is what it looks like when it's ready:

Brush the slightly cooled meat with the cooking juices and broil it to crisp the fat. This is what it looks like after being broiled:

Let the meat rest for a few minutes before slicing it.

Cook it Fat Side Up

Beef brisket comes with a beautiful fat cap. Please don't remove it completely, whether before or after cooking. It's the best part! But you can ask your butcher to trim it into a manageable thickness; ¼ inch is ideal. Brisket should be cooked with the fat side up. This will allow the melting fat to seep into the meat, making it juicier and more flavorful.

Slice it Against the Grain

Before you cook it, look at the raw cut of meat and locate the direction of the grain. You will want to cut it thinly against the grain when cooked. Brisket should be sliced against the grain to sever the muscle fibers, tenderize the meat, and make chewing easier.

What is a brisket?

What is the best way to cook a brisket?

What is the difference between a point and a flat?

The point is a thicker and fattier cut. The flat is leaner and tougher; it has more connective tissue. The flat is easier to slice because of its shape, while the point is perfect for shredding.

Can I cook the meat uncovered?

No. The foil pouch is crucial to prevent the meat from drying out and keeping it juicy.

Why is brisket a Jewish tradition?

In traditional Jewish cooking, this cut is often served on holidays. It became popular with Ashkenazi Jewish people because it's affordable and kosher, as long as the animal is slaughtered and the meat is prepared according to Jewish kosher laws.

I cook oven brisket on low heat, so I can't roast vegetables simultaneously since those require a hot oven. Roasted green beans, for example, need a 425°F oven, but I cook the beef in a 300°F oven.

So, I usually serve it with easy side dishes that I can make separately in the microwave, such as mashed cauliflower, microwave broccoli, or microwave asparagus.

A salad is another excellent option. My favorites are arugula salad, cucumber salad, and tomato salad.

Like other slow-cooked meats (such as pot roast or oxtail stew), oven brisket improves with time. You can keep the leftovers in the fridge, in an airtight container, for up to 4 days.

Use them as you would roast beef - serve cold slices on a plate with sriracha mayo or mustard and quick pickles, or make a cloud bread or an almond flour bread sandwich.

If you'd like to reheat the leftovers, do so gently, covered, in the microwave at 50% power.

Oven Brisket

Thisoven brisket recipeis incredibly easy. Simply rub the beef with spices, bake it in a foil pouch, then briefly broil it to crisp the fat.

Servings: 6 servings

Calories: 582kcal

Add Your Own Notes

Nutrition per Serving

Serving: 6ounces | Calories: 582kcal | Protein: 42g | Fat: 44g | Saturated Fat: 17g | Sodium: 382mg