Oven Baked Brisket is the best meat you can make on the weekends, and it’s usually a treat for my family on Sundays! Preparing brisket is the kind of thing you throw together and then forget about it for a few hours. It happens to be our favorite meal during the fall and winter months, and it feeds a large crowd!
Beef brisket only needs a generous amount of salt and pepper, some garlic cloves, garlic powder and sprigs of fresh thyme. Then, cook it low and slow in the oven with a mixture of green peppers, onions, red wine, aujus gravy and carrots until it’s tender and ready to serve.
The key ingredients to the flavorful gravy are the green peppers and onions. They completely melt and dissolve in the liquid, making this amazing gravy for you to pour over the meat when serving. Best of all, while it’s cooking, its aroma makes the entire house smell amazing!
The meat turns out super tender and SO tasty! The gravy that comes with this brisket goes perfectly and works very well when it is served with a side of our Easy Garlic Mashed Potatoes. Mm, this is real comfort food at its best!
If you are cooking for a crowd, a slow oven baked brisket is perfect. It frees up your time to do other things you need to get done, or enjoy doing. Like relax!
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 about trimming some of the fat, but I think it makes a difference every time I do it. The meat turns out super tender and so tasty every time. It never disappoints!
For this OVEN-BAKED BRISKET recipe:
First, I like to brown the meat in the oven without adding any green peppers, onions or the liquids. Then I add in all the rest of the ingredients, cover with foil wrap and slowly bake it for several hours.
To 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 and they cost about 10.00 dollars.
I decided to add in some chopped carrots during the last hour of baking. It sweetens the gravy even more while the carrots cook to a delicious texture. But if you don’t have any or don’t care for carrots, it’s OK to omit them in this recipe.
I have been making this oven baked brisket for years, and my family immensely 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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Author: Anna and Liz
Recipe type: Dinner
Serves: 6 to 8
Preparing brisket is the kind of thing you throw together and then forget about it for a few hours. It happens to be our favorite meal during the winter months, and it feeds a large crowd!
- 1 boneless beef brisket (5 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 green peppers - coarsely chopped
- 2 onions - coarsely chopped
- 1 + ½ 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 10 minutes.
- Bake brisket in oven (uncovered) and on the middle rack for 30 minutes to brown the meat.
- Meantime, lets 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 2 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.
- 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