Mouthwatering, tender, and packed with flavor, oven brisket is the ultimate comfort food that turns any meal into a special occasion. Whether you’re planning a cozy family dinner, a festive holiday feast, or just craving something hearty, our roundup of 18 delicious recipes has got you covered. Dive in to discover your next favorite brisket masterpiece that’ll have everyone asking for seconds!
Classic Oven-Braised Beef Brisket
Few dishes bring back memories of family gatherings quite like a tender, oven-braised beef brisket. I remember my grandmother insisting on the low and slow method, claiming it was the only way to ensure the meat would melt in your mouth. Today, I’m sharing my take on this classic, with a few personal tweaks that have never let me down.
Ingredients
- For the brisket:
- 4 lbs beef brisket, trimmed
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the braising liquid:
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 onion, sliced
- 3 garlic cloves, minced
- 1 tsp dried thyme
Instructions
- Preheat your oven to 300°F (150°C). This low temperature is key for tender meat.
- Season the brisket evenly with salt and pepper. Heat olive oil in a large oven-proof pot over medium-high heat.
- Sear the brisket for 4-5 minutes on each side until deeply browned. This step locks in the flavors.
- Remove the brisket and set aside. In the same pot, add the onion and garlic, sautéing until soft, about 3 minutes.
- Stir in the tomato paste, then pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return the brisket to the pot, adding the thyme. Cover with a lid and transfer to the oven.
- Braise for 3.5 to 4 hours, or until the brisket is fork-tender. Check halfway through to ensure there’s enough liquid.
- Once done, let the brisket rest for 10 minutes before slicing against the grain for the most tender bites.
When you pull this brisket out of the oven, the aroma alone is worth the wait. The meat should be so tender that it barely holds together, perfect for piling high on a platter. Serve it with the reduced braising liquid as a sauce, and watch it disappear before your eyes.
Honey Garlic Oven Brisket
First off, let me tell you, there’s nothing quite like the aroma of honey garlic brisket wafting through your kitchen. It’s a dish that reminds me of family gatherings, where the brisket was always the star of the show. Today, I’m sharing my go-to recipe that’s sure to impress.
Ingredients
- For the brisket:
- 1 (4-pound) beef brisket
- 2 tbsp olive oil
- For the sauce:
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tsp ground black pepper
Instructions
- Preheat your oven to 325°F (163°C).
- Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the brisket on all sides until browned, about 4 minutes per side. Tip: Don’t skip the searing—it locks in the juices.
- In a bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and black pepper.
- Pour the sauce over the brisket in the skillet, ensuring it’s evenly coated.
- Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 3 hours. Tip: Check halfway through to baste the brisket with the sauce for extra flavor.
- Remove the brisket from the oven and let it rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, making the brisket more tender.
Kindly note, this honey garlic oven brisket comes out incredibly tender, with a perfect balance of sweet and savory flavors. Serve it over a bed of mashed potatoes or alongside roasted vegetables for a complete meal that’s bound to become a family favorite.
Slow Cooked Oven Brisket with Root Vegetables
Perfect for those lazy Sundays when you want a hearty meal without the fuss, this Slow Cooked Oven Brisket with Root Vegetables is a game-changer. I remember the first time I made it; the aroma filled the house, and by dinner time, everyone was gathered around the table, eager to dig in.
Ingredients
- For the brisket:
- 3 lbs beef brisket
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- For the vegetables:
- 4 carrots, peeled and cut into 2-inch pieces
- 3 parsnips, peeled and cut into 2-inch pieces
- 2 large onions, quartered
- 4 potatoes, cut into large chunks
- 2 cups beef broth
Instructions
- Preheat your oven to 325°F.
- Season the brisket evenly with salt, pepper, and garlic powder.
- Heat olive oil in a large oven-proof pot over medium-high heat. Sear the brisket on all sides until browned, about 4 minutes per side. Tip: Don’t skip the searing—it locks in the juices.
- Remove the brisket and set aside. In the same pot, add the carrots, parsnips, onions, and potatoes. Cook for 5 minutes, stirring occasionally.
- Return the brisket to the pot, nestling it among the vegetables. Pour in the beef broth. Tip: The broth should come halfway up the brisket for perfect moisture.
- Cover the pot and transfer to the oven. Cook for 3 hours, or until the brisket is fork-tender. Tip: Check at the 2.5-hour mark to ensure it’s not drying out.
Zesty and tender, this brisket falls apart at the touch of a fork, with the root vegetables soaking up all the rich flavors. Serve it over a bed of mashed cauliflower for a low-carb twist that’s just as satisfying.
Spicy Chipotle Oven Brisket
Cooking up a storm in the kitchen has always been my way of unwinding after a long week, and nothing beats the aroma of a spicy chipotle oven brisket filling the house. It’s my go-to dish for Sunday dinners, offering just the right kick to wake up your taste buds.
Ingredients
- For the brisket:
- 4 lbs beef brisket
- 2 tbsp olive oil
- For the rub:
- 2 tbsp chipotle powder
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- For the sauce:
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 2 tbsp honey
Instructions
- Preheat your oven to 300°F (150°C).
- Pat the brisket dry with paper towels to ensure the rub sticks well.
- In a small bowl, mix together the chipotle powder, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the rub.
- Rub the olive oil all over the brisket, then evenly apply the spice rub.
- Place the brisket in a roasting pan, fat side up, and pour the beef broth, apple cider vinegar, and honey around it.
- Cover the pan tightly with aluminum foil and bake for 4 hours.
- After 4 hours, remove the foil and bake for an additional 30 minutes to allow the brisket to brown slightly.
- Let the brisket rest for 15 minutes before slicing against the grain.
Great for those who love a bit of heat, this brisket comes out incredibly tender with a smoky, spicy crust. Serve it on a bed of creamy mashed potatoes or slice it thin for the ultimate barbecue sandwich.
BBQ Oven Brisket with Homemade Sauce
This BBQ Oven Brisket with Homemade Sauce is a game-changer for anyone who loves the deep, smoky flavors of barbecue but doesn’t have access to a grill. I remember the first time I tried making brisket in the oven; I was skeptical, but the results were so tender and flavorful, it’s become a staple in my kitchen.
Ingredients
- For the brisket:
- 4 lbs beef brisket
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- For the sauce:
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
Instructions
- Preheat your oven to 300°F (150°C).
- Rub the brisket with olive oil, then evenly coat with salt, black pepper, garlic powder, and onion powder.
- Place the brisket in a roasting pan and cover tightly with aluminum foil.
- Bake in the preheated oven for 4 hours, or until the brisket is tender and easily shreds with a fork.
- While the brisket cooks, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, and cayenne pepper in a saucepan over medium heat.
- Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
- Remove the brisket from the oven and let it rest for 10 minutes before slicing.
- Serve the sliced brisket with the homemade sauce drizzled on top or on the side.
Creating this BBQ Oven Brisket with Homemade Sauce brings the smoky, tangy flavors of traditional barbecue right to your table, without the need for a grill. The brisket turns out incredibly tender, and the sauce adds the perfect balance of sweetness and spice. Try serving it over a bed of creamy mashed potatoes or tucked into a soft bun for an unforgettable sandwich.
Herb Crusted Oven Brisket
Craving something hearty and flavorful that’ll make your kitchen smell like a gourmet deli? I’ve got just the thing—a herb crusted oven brisket that’s as satisfying to make as it is to eat. I remember the first time I tried this recipe; it was a chilly fall evening, and the aroma of herbs and slow-cooked meat filled the house, promising comfort in every bite.
Ingredients
- For the brisket:
- 4 lbs beef brisket
- 2 tbsp olive oil
- For the herb crust:
- 1/4 cup fresh rosemary, finely chopped
- 1/4 cup fresh thyme, finely chopped
- 3 garlic cloves, minced
- 1 tbsp salt
- 1 tsp black pepper
- 2 tbsp Dijon mustard
Instructions
- Preheat your oven to 325°F (163°C).
- Pat the brisket dry with paper towels to ensure the crust sticks well.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the brisket for 4-5 minutes on each side until a golden crust forms. Tip: Don’t rush the searing; it’s key for flavor.
- In a small bowl, mix rosemary, thyme, garlic, salt, and pepper to create the herb crust.
- Brush the top of the brisket with Dijon mustard, then press the herb mixture onto it, coating evenly. Tip: The mustard acts as a glue for the herbs.
- Transfer the skillet to the oven and roast for about 3 hours, or until the brisket is fork-tender. Tip: Check at the 2.5-hour mark to avoid overcooking.
- Let the brisket rest for 15 minutes before slicing against the grain.
Delightfully tender and packed with herby goodness, this brisket pairs beautifully with roasted vegetables or atop a pile of creamy mashed potatoes. The crust forms a flavorful bark that contrasts wonderfully with the juicy meat inside—trust me, it’s a showstopper.
Oven Brisket with Red Wine Reduction
Zesty flavors and tender textures define this Oven Brisket with Red Wine Reduction, a dish that’s become a staple in my kitchen for special occasions. I remember the first time I tried it; the aroma alone was enough to convince me this recipe was a keeper.
Ingredients
- For the brisket:
- 4 lbs beef brisket
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the red wine reduction:
- 2 cups red wine
- 1 cup beef broth
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 325°F (163°C).
- Season the brisket evenly with salt and black pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the brisket for 3-4 minutes on each side until a golden crust forms.
- Transfer the skillet to the oven and roast the brisket for 3 hours, or until fork-tender.
- While the brisket roasts, combine red wine, beef broth, balsamic vinegar, honey, and minced garlic in a saucepan over medium heat.
- Simmer the mixture for 20-25 minutes, stirring occasionally, until it reduces by half and thickens slightly.
- Remove the brisket from the oven and let it rest for 10 minutes before slicing.
- Slice the brisket against the grain and serve drizzled with the red wine reduction.
Succulent and rich, this brisket pairs beautifully with the tangy sweetness of the red wine reduction. Try serving it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal.
Maple Glazed Oven Brisket
Remember those chilly fall evenings when all you crave is something hearty and sweet to warm you up? That’s exactly how I felt when I first stumbled upon this Maple Glazed Oven Brisket recipe. It’s become a staple in my kitchen, especially when I’m looking to impress guests or just treat myself to something special.
Ingredients
- For the brisket:
- 3 lbs beef brisket
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the glaze:
- 1/2 cup maple syrup
- 2 tbsp soy sauce
- 1 tbsp apple cider vinegar
- 1 tsp garlic powder
Instructions
- Preheat your oven to 325°F (163°C). This low and slow temperature is key to tenderizing the brisket.
- Rub the brisket with olive oil, then season evenly with salt and black pepper. Tip: Letting the brisket sit at room temperature for 20 minutes before seasoning helps the flavors penetrate deeper.
- Place the brisket in a roasting pan and cover tightly with aluminum foil. Roast in the preheated oven for 3 hours.
- While the brisket cooks, whisk together maple syrup, soy sauce, apple cider vinegar, and garlic powder in a small bowl to make the glaze.
- After 3 hours, remove the brisket from the oven and carefully uncover. Brush half of the glaze over the brisket. Tip: Use a silicone brush for easy application and cleanup.
- Return the brisket to the oven, uncovered, and roast for an additional 30 minutes. Then, brush with the remaining glaze and roast for another 30 minutes, or until the brisket is caramelized and fork-tender.
- Let the brisket rest for 10 minutes before slicing against the grain. Tip: Slicing against the grain ensures each piece is tender and easy to chew.
Mmm, the brisket comes out so tender it practically melts in your mouth, with the sweet and savory glaze creating a perfect crust. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to comfort and delight.
Oven Brisket with Caramelized Onions
Venturing into the world of slow-cooked meats can be intimidating, but trust me, this Oven Brisket with Caramelized Onions is a game-changer. I remember the first time I made it; the aroma filled my kitchen, promising a meal that was as comforting as it was flavorful. It’s become my go-to for gatherings, always earning rave reviews.
Ingredients
- For the brisket:
- 4 lbs beef brisket
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the caramelized onions:
- 2 large onions, thinly sliced
- 2 tbsp butter
- 1 tbsp brown sugar
Instructions
- Preheat your oven to 325°F (163°C).
- Season the brisket evenly with salt and pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the brisket on all sides until browned, about 4 minutes per side. Tip: Don’t rush the searing; it’s crucial for flavor.
- Remove the brisket from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add the onions and brown sugar, stirring occasionally until the onions are golden and caramelized, about 15 minutes. Tip: Lower the heat if the onions start to burn.
- Place the brisket back on top of the onions in the skillet.
- Cover the skillet with a lid or aluminum foil and transfer to the oven. Bake for 3 hours, or until the brisket is tender. Tip: Check the brisket at the 2.5-hour mark to prevent overcooking.
- Remove from the oven and let rest for 10 minutes before slicing.
Brisket emerges from the oven fork-tender, with the caramelized onions adding a sweet depth that complements the meat’s richness. Serve it atop a heap of creamy mashed potatoes or tucked into a crusty roll for an unforgettable sandwich.
Smoky Paprika Oven Brisket
Zesty flavors and tender textures define this Smoky Paprika Oven Brisket, a dish that’s become a staple in my kitchen for its simplicity and depth of flavor. I remember the first time I tried it; the aroma filled my house, and I knew it was love at first smell.
Ingredients
- For the brisket:
- 4 lbs beef brisket
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- For the sauce:
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
Instructions
- Preheat your oven to 300°F (150°C) to ensure it’s ready for slow cooking.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper to create the rub.
- Rub the olive oil all over the brisket, then evenly apply the spice rub, covering all sides. Tip: Letting the brisket sit with the rub for 30 minutes before cooking enhances the flavors.
- Place the brisket in a roasting pan, fat side up, to keep it moist during cooking.
- In another bowl, whisk together beef broth, apple cider vinegar, brown sugar, and Worcestershire sauce for the sauce.
- Pour the sauce around the brisket in the pan, being careful not to wash off the rub. Tip: Covering the pan with foil for the first half of cooking keeps the brisket juicy.
- Bake for 4 hours, then remove the foil and bake for another hour to allow the brisket to brown. Tip: The brisket is done when it’s fork-tender.
Succulent and rich, this brisket falls apart with a gentle nudge, its smoky aroma inviting everyone to the table. Serve it sliced over mashed potatoes or shredded in tacos for a twist on tradition.
Oven Brisket with a Coffee Rub
How many times have I walked past a brisket at the grocery store, intimidated by its size and unsure how to tackle it? Too many to count. But let me tell you, once I tried this Oven Brisket with a Coffee Rub, it became a weekend staple. The coffee rub adds a deep, rich flavor that perfectly complements the meat’s natural savoriness.
Ingredients
- For the rub:
- 2 tbsp finely ground coffee
- 1 tbsp brown sugar
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the brisket:
- 3 lbs beef brisket
- 1 tbsp olive oil
Instructions
- Preheat your oven to 300°F (150°C). This low and slow temperature is key for tender brisket.
- In a small bowl, mix together the ground coffee, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper to create the rub.
- Rub the olive oil all over the brisket to help the spices adhere, then evenly coat the brisket with the coffee rub mixture.
- Place the brisket in a roasting pan, fat side up, and cover tightly with aluminum foil. This method traps moisture, ensuring your brisket doesn’t dry out.
- Bake in the preheated oven for about 4 hours, or until the brisket is fork-tender. Tip: Resist the urge to peek too often; keeping the foil sealed is crucial.
- Once done, let the brisket rest for 20 minutes before slicing against the grain. This resting period allows the juices to redistribute, making every slice succulent.
Now, the moment you’ve been waiting for: slicing into that brisket reveals a beautifully tender interior with a crust that’s packed with flavor. Serve it alongside some creamy coleslaw or atop a pile of mashed potatoes for a meal that’s sure to impress.
Asian Inspired Oven Brisket
Wow, do I have a treat for you today! This Asian Inspired Oven Brisket recipe is a game-changer for anyone looking to spice up their dinner routine. It’s a dish that combines the rich, deep flavors of Asian cuisine with the comforting, hearty feel of a classic brisket. I stumbled upon this recipe during a late-night cooking show binge, and it’s been a staple in my kitchen ever since.
Ingredients
- For the marinade:
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- For the brisket:
- 3 lbs beef brisket
- 1 tbsp olive oil
- For the garnish:
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
- In a large bowl, whisk together the soy sauce, honey, sesame oil, garlic, and ginger to create the marinade.
- Place the brisket in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, or overnight for best results. Tip: Turning the bag occasionally ensures the brisket marinates evenly.
- Preheat your oven to 325°F (163°C). Remove the brisket from the marinade, reserving the marinade for later.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the brisket on all sides until browned, about 3-4 minutes per side. Tip: Searing locks in the juices, ensuring a moist brisket.
- Pour the reserved marinade over the brisket in the skillet. Cover with a lid or aluminum foil and transfer to the oven.
- Bake for 3 hours, or until the brisket is tender and easily shreds with a fork. Tip: Check the brisket halfway through cooking to ensure it’s not drying out; add a little water if necessary.
- Remove from the oven and let rest for 10 minutes before slicing. Garnish with green onions and sesame seeds.
Now, this brisket is incredibly tender, with a perfect balance of sweet and savory flavors from the marinade. Serve it over a bed of steamed rice or alongside some stir-fried vegetables for a complete meal that’s sure to impress.
Oven Brisket with Mustard and Brown Sugar Glaze
Remember those lazy Sunday afternoons when the aroma of something delicious wafting from the kitchen made the whole house feel like home? That’s exactly what this oven brisket brings to mind—a hearty, comforting dish that’s perfect for gathering around the table.
Ingredients
- For the brisket:
- 4 lbs beef brisket
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the glaze:
- 1/2 cup Dijon mustard
- 1/2 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
Instructions
- Preheat your oven to 325°F (163°C).
- Rub the brisket evenly with olive oil, then season both sides with salt and black pepper.
- Place the brisket in a roasting pan, fat side up, and roast uncovered for 3 hours. Tip: For even cooking, make sure your brisket is at room temperature before roasting.
- While the brisket roasts, whisk together Dijon mustard, brown sugar, apple cider vinegar, and garlic powder in a small bowl to make the glaze.
- After 3 hours, remove the brisket from the oven and evenly spread the glaze over the top. Tip: Use a brush for an even layer of glaze.
- Return the brisket to the oven and roast for another 30 minutes, or until the glaze is bubbly and caramelized. Tip: Keep an eye on it during the last 10 minutes to prevent burning.
- Let the brisket rest for 15 minutes before slicing against the grain.
Succulent and rich, this brisket pairs beautifully with a crisp salad or roasted vegetables. The mustard and brown sugar glaze adds a perfect balance of tangy and sweet, making every bite unforgettable.
Oven Brisket Stuffed with Garlic and Herbs
Perfect for those lazy Sunday afternoons when the aroma of garlic and herbs slowly roasting in the oven is the only thing that can lure me away from my cozy couch. This oven brisket stuffed with garlic and herbs is a dish that feels like a warm hug, combining the richness of beef with the aromatic punch of fresh herbs and garlic. I remember the first time I made it; the kitchen smelled so good that my neighbors knocked on the door to ask what was cooking!
Ingredients
- For the brisket:
- 1 (5-pound) beef brisket
- 1/4 cup olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- For the stuffing:
- 10 garlic cloves, minced
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 325°F (163°C) to ensure it’s ready for the brisket.
- Using a sharp knife, make small incisions all over the brisket to create pockets for the stuffing. Tip: Make the incisions about 1 inch apart to evenly distribute the flavors.
- In a small bowl, mix together the minced garlic, rosemary, thyme, and parsley to create the herb stuffing.
- Rub the brisket all over with olive oil, then season generously with kosher salt and black pepper.
- Stuff each incision with the herb mixture, pressing it in firmly to ensure it stays in place during cooking. Tip: Use the back of a spoon to help push the stuffing into the pockets if needed.
- Place the brisket in a roasting pan and cover tightly with aluminum foil. Tip: For extra tenderness, let the brisket marinate in the fridge overnight before cooking.
- Roast in the preheated oven for about 4 hours, or until the brisket is tender and easily pulls apart with a fork.
- Remove the foil during the last 30 minutes of cooking to allow the brisket to brown slightly.
Velvety and rich, this brisket melts in your mouth with every bite, the garlic and herbs infusing it with layers of flavor. Serve it sliced over a bed of creamy mashed potatoes or shred it for the most decadent sandwiches you’ve ever tasted.
Oven Brisket with a Balsamic Vinegar Glaze
Craving something hearty and flavorful that’ll make your kitchen smell like a gourmet restaurant? I’ve got just the thing—oven brisket with a balsamic vinegar glaze. It’s a dish that’s close to my heart, reminding me of Sunday dinners at my grandma’s, where the aroma of slow-cooked meat would fill the house by noon.
Ingredients
- For the brisket:
- 4 lbs beef brisket
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- For the glaze:
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 cloves garlic, minced
Instructions
- Preheat your oven to 325°F (163°C).
- Season the brisket evenly with salt and pepper on all sides.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the brisket for 3-4 minutes on each side until a golden crust forms.
- While the brisket sears, whisk together balsamic vinegar, honey, soy sauce, and minced garlic in a small bowl to make the glaze.
- Pour the glaze over the brisket in the skillet, ensuring it’s evenly coated.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
- Bake for 3 hours, basting the brisket with the glaze every 45 minutes to keep it moist and flavorful.
- After 3 hours, remove the lid or foil and bake for an additional 30 minutes to allow the glaze to thicken and caramelize slightly.
- Let the brisket rest for 10 minutes before slicing against the grain for tender pieces.
Absolutely divine, this brisket comes out fork-tender with a perfect balance of sweet and tangy from the glaze. Serve it over a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’ll have everyone asking for seconds.
Oven Brisket with a Sweet and Spicy Rub
After a long day of craving something hearty and flavorful, I found myself staring at a beautiful piece of brisket in my fridge, and I knew exactly what to do. Oven brisket with a sweet and spicy rub has been my go-to comfort dish, especially when I want to impress without the stress. It’s the kind of meal that fills the house with an irresistible aroma, promising a delicious payoff.
Ingredients
- For the rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp black pepper
- For the brisket:
- 3 lbs beef brisket
- 1 tbsp olive oil
Instructions
- Preheat your oven to 300°F (150°C) to ensure it’s ready for slow cooking the brisket to perfection.
- In a small bowl, mix together 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper to create the sweet and spicy rub. Tip: Adjust the cayenne pepper based on your heat preference.
- Pat the 3 lbs beef brisket dry with paper towels to help the rub adhere better.
- Rub 1 tbsp olive oil all over the brisket, then evenly coat it with the prepared spice mix. Tip: For deeper flavor, let the rubbed brisket sit at room temperature for 30 minutes before cooking.
- Place the brisket on a rack in a roasting pan, fat side up, to allow the fat to baste the meat as it cooks.
- Cover the pan tightly with aluminum foil and bake in the preheated oven for 4 hours. Tip: Resist the urge to peek; keeping the foil sealed ensures moist, tender meat.
- After 4 hours, remove the foil and bake for an additional 30 minutes to let the crust caramelize slightly.
- Let the brisket rest for 15 minutes before slicing against the grain to ensure maximum tenderness.
Rich in flavor with a perfect balance of sweet and heat, this oven brisket melts in your mouth. Serve it sliced on a platter with its juices or piled high on sandwiches for a crowd-pleasing meal.
Oven Brisket with a Citrus Marinade
Back when I first tried my hand at brisket, I was intimidated by its size and reputation for being tough. But then I discovered the magic of a citrus marinade—it tenderizes the meat beautifully while infusing it with bright, tangy flavors that are perfect for summer gatherings.
Ingredients
- For the marinade:
- 1 cup orange juice
- 1/4 cup lime juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- For the brisket:
- 4 lbs beef brisket
- 1 large onion, sliced
Instructions
- In a large bowl, whisk together orange juice, lime juice, olive oil, minced garlic, smoked paprika, salt, and black pepper to create the marinade.
- Place the brisket in a large resealable bag or shallow dish, pour the marinade over it, ensuring it’s fully coated. Marinate in the refrigerator for at least 8 hours, or overnight for best results.
- Preheat your oven to 300°F (150°C). Remove the brisket from the marinade, letting excess drip off, and place it in a roasting pan. Reserve the marinade.
- Scatter the sliced onions around the brisket in the pan. Pour the reserved marinade over the brisket and onions.
- Cover the pan tightly with aluminum foil and bake for 4 hours, or until the brisket is fork-tender.
- Remove the foil and bake for an additional 30 minutes to allow the top to brown slightly.
- Let the brisket rest for 10 minutes before slicing against the grain for maximum tenderness.
Just out of the oven, this brisket is incredibly tender with a slightly crispy edge, and the citrus marinade gives it a refreshing zing that pairs wonderfully with creamy coleslaw or atop a pile of fluffy mashed potatoes.
Oven Brisket with a Whiskey Barbecue Sauce
Remember those lazy Sunday afternoons when the aroma of something delicious wafting from the kitchen made the whole house feel like home? That’s exactly the vibe I’m going for with this oven brisket, slathered in a whiskey barbecue sauce that’s got just the right kick. It’s a dish that requires patience but rewards you with flavors deep enough to make your taste buds sing.
Ingredients
- For the brisket:
- 4 lbs beef brisket
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- For the whiskey barbecue sauce:
- 1 cup ketchup
- 1/2 cup whiskey
- 1/4 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
Instructions
- Preheat your oven to 300°F. This low and slow temperature is key to tender brisket.
- Rub the brisket evenly with olive oil, then season with salt, black pepper, and garlic powder. Tip: Letting the brisket sit at room temperature for 30 minutes before seasoning ensures even cooking.
- Place the brisket in a roasting pan and cover tightly with aluminum foil. Roast in the preheated oven for 4 hours.
- While the brisket cooks, prepare the whiskey barbecue sauce. In a saucepan over medium heat, combine ketchup, whiskey, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika. Simmer for 15 minutes, stirring occasionally, until the sauce thickens slightly. Tip: The sauce will continue to thicken as it cools, so don’t over-reduce it.
- After 4 hours, remove the brisket from the oven and carefully uncover. Brush a generous layer of the whiskey barbecue sauce over the brisket.
- Return the brisket to the oven, uncovered, and bake for an additional 30 minutes to caramelize the sauce.
- Remove the brisket from the oven and let it rest for 10 minutes before slicing. Tip: Slicing against the grain ensures each piece is tender.
Zesty and rich, this oven brisket with whiskey barbecue sauce is a showstopper. The meat falls apart with just a fork, and the sauce adds a smoky sweetness that’s irresistible. Serve it atop a pile of creamy mashed potatoes or tucked into a soft bun for an unforgettable sandwich.
Conclusion
Savory and satisfying, our roundup of 18 oven brisket recipes offers something for every taste and occasion. Whether you’re planning a cozy family dinner or a festive gathering, these dishes promise to delight. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this treasure trove of flavors on Pinterest. Happy cooking!
