A chewy and flavorful cut when cooked properly, a brisket can be braised in liquid in your oven for several hours to achieve fork-tender results. Use the cooking liquid of your choice, from a red wine reduction to seasoned soup stock, to keep the brisket moist, and gently steam it to juicy perfection in its foil-wrapped cooking vessel. Brisket can be prepared a day in advance and reheated.
Things You'll Need
- 3 to 4 pound brisket
- Sharp knife
- Large roasting pan
- Aluminum foil
- Cooking liquid (optional)
Preheat your oven to 350 degrees Fahrenheit. Trim excess fat from the brisket, cutting carefully, using a sharp knife. Alternatively, leave the fat on so that it bastes the meat while it cooks.
Place the brisket in a large roasting pan, fat side-up if the fat has not been removed. Pour your desired cooking liquid, such as a red wine reduction, beef stock or a spicy chili sauce, over the brisket. Surround the brisket with additional ingredients, such as sliced potatoes or sauerkraut, if desired.
Cover the brisket with aluminum foil, sealing tightly around the edges of the roasting pan. Place the brisket in the oven and cook for approximately 3 hours or until it reaches an internal temperature ranging between 195 to 205 degrees Fahrenheit.
Let the brisket rest for approximately 20 minutes. Slice and serve immediately.
- The Joy of Cooking; Irma Rombauer, Marion Rombauer Becker and Ethan Becker
- The Food Lover’s Companion; Sharon Tyler Herbst and Ron Herbst
- Southern Living: Oven-Baked Brisket