How to Cook Beef Brisket

While anyone can wow dinner guests with filet mignon or another expensive cut of meat, a truer test of cooking skill is transforming a less choice cut, such as beef brisket, into a meal that is tantalizing and unforgettably scrumptious. Beef brisket is cut from the breast or chest portion of a cow or calf. It's a tougher, fattier cut of meat than what most of us might prefer, but slow-cooked and drenched in tangy barbecue sauce, beef brisket becomes extraordinary. Knowing how to cook beef brisket just right is a process that begins long before you heat your smoker, grill or oven. The first step is knowing what you're buying. While all brisket cuts are fatty, the "first-cut" section is less so than the "point cut" portion. So don't hesitate to ask your butcher which is which if you are unsure which brisket to choose. Once you have your brisket in hand, you're still a long way from eating it. The meat needs to tenderize for at least eight hours or overnight. And the cooking itself takes several hours, as well. But beef brisket is well worth the wait if you have the time to prepare it. While the traditional method for cooking beef brisket is smoking, this oven-barbecued brisket is proof that it cooks up tasty indoors as well. This recipe uses a smoky barbecue dry rub. The meat is baked and basted slowly to perfection right in your kitchen.
Hey, everyone, I'm Judith with, and today, I'm gonna be showing you how to make an Oven Barbecued Brisket, a great way to get that barbecue flavor right in your oven. So what you're gonna need is one 14-ounce can of diced tomatoes; a quarter cup of Worcester sauce; a quarter cup of cider vinegar; 4 teaspoons of chili powder; 4 teaspoons of paprika; 2 teaspoons of cinnamon; 2 shallots which we've minced; 1 teaspoon of dried oregano; 1 teaspoon of salt; 2 cloves of garlic which we've minced; and a quarter cup of dark brown sugar. And over here, we have our gorgeous brisket. This is a 4-pound flat cut brisket, and we have trimmed all the fat off there like you can see. Now, brisket is kind of a-- it's a muscle, it's fibrous and so it needs to be slow cooked, cooked over a long time, and tenderized, so first of all, we're gonna make up a kind of barbecue type of rub to put all up on there and it's gonna taste great. So, let's get all our nice dry ingredients. We're gonna get our shallots in there...our garlic...our salt... and our oregano, then we'll put in our...cinnamon, our lovely paprika which is gonna give it a nice kick, and that chili powder. Let's mix that all in. All right, and that's just gonna be a great rub and it's gonna all infuse in when we put it in the refrigerator overnight. Now, it's the fun part and we're gonna get our hands dirty and so this is gonna be rubbed all over our brisket, so let's move our brisket over here and just get a nice amount and we'll just rub it in there like so. Now, brisket is a fairly inexpensive cut of meat, and it goes a long, long way and it just tastes beautiful, so we're gonna rub both sides of the brisket like so before we put it in the fridge. So now that's all done, we're gonna cover it with saran wrap, put it in the fridge for at least 8 hours or overnight, if you can. So, we left our brisket overnight and, today, we took it out of the fridge. We've let it set for about 30 minutes to room temperature and it's just looking great. Smells good and looks beautiful. So now what we need to do is pour over our Worcester sauce on top of our meat. We're just gonna pour that all over there. Fantastic. So, now we're gonna cover it, cover it with some foil, and we've preheated our oven to 350 degrees Fahrenheit and we're gonna cook that now for 2 hours. So, while the beef is cooking, let's whip up a nice little sauce to put on top of it when it comes out, so we've got our tomato mixture here, so to mix this sauce up, we are gonna use our food processor. If you don't have one, you can use a blender, works fine. Our cider vinegar went in there, and our brown sugar. About a minute to do it. Okay. So...we'll put that in a bowl and we can set that aside now until our beef comes out the oven and that's gonna go right on top of it. So we've taken our brisket out of the oven. It's been in there for about 2 hours. Looking and smelling really, really great, very flavorful, so now it's time to put our tomato mixture on top, so we're just gonna spoon that over, we can drizzle it all over, a little, over the top, so as all of that is on there, we're gonna cover it again, and we're gonna put it back into the oven, again at 350 degrees Fahrenheit, for an hour and a half and we're gonna keep basting those pan juices every 30 minutes or so. So we've taken our brisket out of the oven. We've removed the meat from its sauce and now we have it here looking beautiful, smelling great. We've put the remaining liquid into a measuring cup and we've skimmed the fat from the top there, and that is gonna be a great sauce to have with our brisket. So, finally, last things last, we're just going to cut our brisket, look at that, against the grain, into thin slices like so. And last but not least, we'll pour some of that sauce on there, and there you go, a really delicious meat to just share with friends at any party. This is your Oven Barbecued Brisket. Well, thanks for watching, everyone. For more great recipes and savings, go to

What You'll Need

  • 2   medium shallots, minced
  • 2   cloves garlic, minced
  • 4   teaspoons chili powder
  • 4   teaspoons smoked paprika or Hungarian paprika
  • 2   teaspoons ground cinnamon
  • 2   teaspoons dried oregano
  • 1   teaspoon kosher salt
  • 4   pounds first-cut brisket, (or flat-cut), trimmed of fat
  • 1/4  cup Worcestershire sauce
  • 1  14  ounce can no-salt-added diced tomatoes
  • 1/4  cup packed dark brown sugar
  • 1/4  cup cider vinegar

Step By Step

Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees F.
Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).
MAKE AHEAD TIP: Bake, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 days or freeze for up to 1 month. Reheat, covered, in a preheated 350 degrees F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reheating.

Of course, if you're a stickler for tradition, you can adapt this recipe for how to cook beef brisket for use in a smoker or grill, though you'll probably need to adapt cooking times. Whichever method you choose, you're in for a treat.

nutrition information

Per Serving: cal. (kcal) 228, Fat, total (g) 7, chol. (mg) 64, sat. fat (g) 3, carb. (g) 8, Monounsaturated fat (g) 3, fiber (g) 1, pro. (g) 32, vit. A (IU) 728.85, sodium (mg) 221, Potassium (mg) 351, iron (mg) 3.6, Other Carb () 0.5, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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