Oven-Baked Brisket is a beef brisket slowly baked with red wine, onions, green peppers and au jus gravy until the meat is tender and falls apart. With minimal prep, you’ll have plenty of time to enjoy your day! Oven-baked brisket is a savory dish, and one that is impressive enough for company.
We seem to be making classics around this time of year. And, making beef brisket is one of those dishes we enjoy making during the cold season, especially when it is the kind of meat you can just throw everything in together, and forget about it for hours.
This oven-baked brisket is a recipe that slowly bakes the brisket in the oven, or you can easily make it in your slow cooker.
It’s easy to prepare and it make a delicious dinner; a great dish to make on weekends, especially during the fall and winter months.
Ingredient Notes for Oven-Baked Brisket:
With a few basic ingredients, this brisket will tenderize and become a flavorful dish that is juicy and tender.
For this oven-baked brisket recipe, you will need:
Beef Brisket: the amount of brisket needed will depend on how many people you will be serving. We recommend at least a half a pound per person. Brisket shrinks while cooking.
Seasonings: a generous amount of salt, pepper and garlic powder is all you will need.
Fresh Herbs: a generous amount of fresh thyme is preferred. Using fresh makes a huge difference in flavor.
Wine: a generous amount of red wine is used in this brisket recipe. It creates a very savory gravy.
Vegetables: 2 green peppers and 2 large onions and some carrots are needed to make this fabulous gravy.
One packet of Au Jus Gravy Mix: is mixed with water and added to the brisket to enhance the gravy, while it tenderize the meat.
Our mixture of pureed vegetables along with red wine and au jus mix creates an amazing gravy for this brisket.
The key ingredients to our flavorful gravy are the green peppers and onions. While baking, these vegetables completely melt, dissolves into liquid, creating an amazing flavorful gravy to pour over the meat when it’s done.
Best of all, while it’s cooking, the aroma makes the entire house smell amazing! The brisket will always turns out fork-tender and SO tasty every time!
The best part? … is in the gravy! This delicious savory gravy goes perfectly well over the meat and with a side of our Mom’s Best Mashed Potato Pie, or our Easy Garlic Mashed Potatoes.
Also, our homemade Cheesy Mini Biscuits and even our Drunken Baked Beans would go great as a side with this meal!
Here’s a Tip:
Most briskets come with a lot of fat on the bottom. I like to trim some of that fat off especially where it’s too thick. Most will disagree with me about trimming some of the fat. But I think it makes a difference every time I do it. The meat always turns out super tender and so tasty every time, and it never disappoints!
How to Make this OVEN-BAKED BRISKET:
First, if the brisket has a very thick layer of fat of the bottom, I trim some of it off and discard it. No need to have all that extra grease in your gravy.
Next, I prefer to brown the meat first in the oven, baking it for about 30 minutes without adding any vegetables or liquids. Then I add in all the rest of the ingredients, cover with foil wrap and bake it for several hours.
This beef brisket gets baked on low heat and it is cooked slowly in the oven until it’s tender and ready to serve.
To help speed up things, I always use an electric mini chopper to finely chop the green peppers and onions. It saves a lot of time in the prep work.
In the last 45 minutes, I decided to toss in some chopped carrots.
The carrots sweetens the gravy even more while they cook to a delicious texture and you can serve them along side with the meat. Keep in mind, if you don’t have any or don’t care for carrots, it’s OK to leave them out. It’s not a deal breaker.
While this dish is best cooked and enjoyed the day you make it, it can be made one day ahead and reheated. As long as you slice the brisket and store it in a large container, with enough gravy poured over it to keep it moist. Then reserve the remaining gravy in another container to reheat that when ready to serve.
I have been making this oven-baked brisket for years, and my family enjoys it every time! You will love this recipe and think it’s probably the best brisket you have ever eaten!
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And, for your slow cooker, try our Savory Slow Cooked Beef Brisket!
Also, try The Perfect Filet Mignon Roast!
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
- 1 boneless beef brisket (5 to 6 pounds)
- 1 Tbsp. olive oil
- 3 to 4 garlic cloves
- salt, black pepper and garlic powder
- bunch sprigs of fresh thyme (about 10-12)
- 2 large green peppers - cord and seeds removed
- 2 large onions
- 1 + 1/2 cups red wine
- 5-6 carrots- peeled, chopped
- 1 package of McCormick Au Jus gravy mix
- 3 cups water
- Preheat oven to 325 degrees.
- Open package of beef brisket and trim and discard excess fat with a sharp knife or kitchen scissors. Lay the brisket into a large, deep roasting pan with fat side on the bottom.
- Season on top generously with salt, black pepper and garlic powder. Scatter with fresh garlic cloves, sprigs of thyme and drizzle with olive oil on top. Set aside and allow the meat to warm up to room temperature, about 15 to 20 minutes.
- Bake brisket in oven (uncovered) and on the middle rack for 30 minutes to brown the meat.
- Meantime, prep the vegetables. Using an electric mini chopper or food processor, add the chopped green peppers and onions and finely chop them. Set them aside. Then chop the carrots.
- Mix one package of au jus gravy mix with 3 cups of water and stir until it's completely dissolved.
- Remove Brisket from oven, and pour in red wine, au jus gravy, the remaining cup of water, and scatter the green peppers and onions mixture. Cover with foil wrap.
- Lower the oven temperature to 275 degrees. Return brisket to oven.
- Bake the brisket for 5 hours, one hour per pound. In the last hour of baking, toss in the carrots, cover again and continue to finish baking for the last hour. Brisket is done when a fork can easily slide through the meat.
- Transfer brisket to a cutting board and let it rest for 5 minutes. Trim off any excess fat on the bottom, and discard. Slice the meat thinly against the grain. The meat will be so tender, it may fall apart as you slice.
- Transfer slices of brisket onto a deep serving platter, spoon gravy and carrots around the meat.
- Ladle the gravy over the meat and serve.
- Serves 6 to 8