How to Cook a Brisket in the Oven

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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)

Oven-Braised Brisket

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Let the brisket rest for approximately 20 minutes. Slice and serve immediately.

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References

  • 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
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