Oven-Baked Brisket

This Oven-Baked Brisket is the BEST recipe for beef brisket! It is slowly baked with red wine, onions, green peppers, and au jus gravy until the meat is tender and falls apart.  Super easy, flavorful, and very impressive, with minimal prep. Plus, you’ll have plenty of time to enjoy your day!  Oven-baked brisket is a savory and flavorful dish for the whole family. 

What is special about a Beef Brisket?

  • You can bake brisket easily in the oven and let it slowly cook for a few hours.
  • The meat turns out tender, juicy and delicious every time.
  • Plus, you can easily use this same recipe with your slow cooker.  
  • It’s easy to prepare and it makes a delicious dinner, and a great dish to make on any weekend.  You’ll even have plenty of leftovers for the week.  
  • Making a brisket is one of those dishes during the cold season that’s easy because it is the kind of recipe you can throw everything together, and forget about it for hours.
  • But our recipe is a little different.
Oven-Baked Brisket by 2sistersrecipes.com

How to Make an Oven-Baked Brisket?

For this recipe, you will need one beef brisket, one large roasting pan and a few vegetables, along with seasonings and broth. Then the oven does all the work!

Ingredients Needed for Oven-Baked Brisket…

With a few basic ingredients, this brisket will tenderize and become an incredibly tender, juicy and flavorful meal.

1. Beef Brisket: the amount of brisket needed will depend on how many people you will be serving. We recommend at least half a pound per person.  The brisket will shrink in size while cooking.

2. Seasonings: a generous amount of salt, pepper, and garlic powder is all you will need.

3. Fresh Herbs: a generous amount of fresh thyme is preferred.  Using fresh herbs makes a huge difference in flavor.

4. Wine: a generous amount of red wine is used in this brisket recipe.  It creates a very savory gravy.

5. Vegetables: 2 green peppers and 2 large onions and some carrots are needed to make this fabulous gravy.

6. One packet of Au Jus Gravy Mix: is mixed with water and added to the brisket to enhance the gravy, while tenderizing the meat.

A silver bowl with chopped carrots. by 2sistersrecipes.com
OVEN BAKED BRISKET by 2sistersrecipes.com



Easy Tip for Trimming the Meat…

Most briskets come with a lot of fat on the bottom.  I prefer to trim some of that fat off, especially where it’s too thick. Here’s why…

  • Most will disagree with me about trimming some of the fat. But I think it makes a huge difference every time I do it. 
  • The meat always turns out super tender and so tasty every time, and it never disappoints!


(*Full Recipe Card Below!)

1.  First,  if the brisket has a very thick layer of fat on the bottom, I trim some of it off and discard it.  No need to have all that extra grease in your gravy.

2.  Next, I prefer to brown the meat first in the oven, baking it for about 30 minutes without adding any vegetables or liquids.

3.  Then add in all the rest of the ingredients, cover with foil wrap and bake it for several hours.

Oven-Baked Brisket by 2sistersrecipes.com

What makes our Brisket so flavorful?

  • It’s the green peppers and onions! So don’t leave them out.
  • While baking, these vegetables completely melt and dissolves into the liquid, creating an amazing flavorful gravy to pour over the meat when it’s done.  
  • Plus, there’s plenty of gravy to soak up some of the sides. YUM!
  • Best of all, while it’s cooking, the aroma makes the entire house smell amazing! 
  • The brisket will always turn out fork-tender and SO tasty every time!
Oven-Baked Brisket by 2sistersrecipes.com

 Tips and Notes For Success…

  • 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.
  • This beef brisket gets baked on low heat and it is cooked slowly in the oven until it’s tender and ready to serve.
  • In the last 45 minutes, I decided to toss in some chopped carrots.  The carrots sweeten the gravy even more while they cook to a delicious texture and you can serve them alongside the meat. 
  • You will need an exlarge roasting pan, about 16 x 14-inch to bake a brisket. Plus, the liquid will keep the brisket moist and flavorful.
  • 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.

What to serve with our Oven-Baked Brisket?

This recipe gives you an amazingly delicious savory gravy that goes perfectly over the meat.  In addition, it will make enough gravy to spoon over any sides you may serve it with. Try these:

Oven-Baked Brisket by 2sistersrecipes.com


Make Ahead, Storing and Reheating…

  • MAKE AHEAD: While this dish is best cooked and enjoyed the day you make it, it can be made one day ahead and reheated. 
  • STORING: As long as you slice the brisket and store it in a large container, with enough gravy poured over it to keep it moist. 
  • REHEATING: Then reserve the remaining gravy in another container to reheat it when ready to serve. Pour the gravy into a gravy bowl and serve.

You will love this recipe and think its probably the best brisket you have ever eaten!

We have been making this oven-baked brisket for years and our family looks forward to it every fall and winter.

Serve it with our homemade Cheesy Mini Biscuits and maybe our Drunken Baked Beans Casserole and dinner is done!  

And that’s how Italian’s do comfort food!

Also, try a similar recipe for your “slow cooker”- Savory Slow Cooked Beef Brisket! 


 …Thanks for Pinning!

Oven-Baked Brisket by 2sistersrecipes.com

More Comfort Food Recipes…

Yield: 8 to 10 servings

Oven-Baked Brisket

Oven-Baked Brisket by 2sistersrecipes.com

Oven-Baked Brisket is the kind of meat you can throw everything 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!

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 medium onions
  • 1 + 1/2 cups red wine
  • 5 to 6 carrots- peeled, chopped
  • 1 package of McCormick Au Jus gravy mix
  • 3 cups water


  1. Preheat the oven to 350 degrees F (163C).
  2. Open the 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 its fat side on the bottom.
  3. Season on top generously with salt, black pepper, and garlic powder. Scatter with fresh garlic cloves, and sprigs of thyme, and drizzle with olive oil on top. Set aside and allow the meat to warm up to room temperature, for about 15 to 20 minutes.
  4. Bake brisket in the oven (uncovered) and on the middle rack for 30 minutes to brown the meat.
  5. 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.
  6. Mix one package of au jus gravy mix with 1 cup of water and stir until it's completely dissolved.
  7. Remove the Brisket from the oven, and pour in red wine, au jus gravy, and the remaining 2 cups of water, and scatter the green peppers and onions mixture. Cover with aluminum foil.
  8. Lower the oven temperature to 275 degrees F (135C). Return the brisket to the oven.
  9. 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.
  10. Remove the pan from the oven and allow the brisket to rest before carving. Transfer the brisket to a cutting board and let it rest for 5 minutes. Trim off any excess fat on the bottom, and discard.
  11. Slice the meat thinly against the grain. The meat will be so tender, it may fall apart as you slice.
  12. Transfer slices of brisket onto a deep serving platter, and spoon the gravy, and carrots around the meat. Ladle some additional gravy over the meat and serve.
  13. Serves 8 to 10


If the brisket is about 4 pounds, then you will only need to bake it for 4 hours. Plus, you can reduce the amount water needed to 2 cups (instead of 3 cups).

Nutrition Information:


8 to 10 servings

Serving Size:

1 serving

Amount Per Serving: Calories: 498Total Fat: 15.7gCarbohydrates: 9.2gFiber: 2.5gSugar: 4.4gProtein: 69.8g

Did you make this recipe?

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Happy Cooking and Baking!  🙂

Thanks for stopping by!

xo anna and liz


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    1. Thanks, Karen. This is a great recipe. If you try it, please let me know. In the meantime, have a great day! 🙂

    1. Thanks so much!…we agree, this brisket would be perfect for a Sunday dinner.

  1. A very interesting recipe! I really hated brisket until I got a sous vide, and now, without thinking, that how I cook it. It takes 48 hours! But you can still season it, marinate it, or whatever you want, so it doesn’t take away from the resulting meat.

    1. That’s very interesting Mimi. We will have to look into that. But we don’t mind using the oven, it keeps the house warm while it gives a wonderful aroma throughout. Have a great weekend! Thanks for stopping by!

  2. Haven't make brisket for so long! This is such a wonderful comfort food. I agree, it's the perfect way to feed a crowd!

  3. Boy this looks so tender. So many people want to grill them and slather it with BBQ sauce – but I love cooking them low and slow in the oven – in an oven bag! I love the sound of your recipe – perfect for this time of year too. Yummy! Have a wonderful week ladies!

    1. Same with us Karen! It's funny how we never forget our first experiences of tasting certain kinds of dishes.
      Have a great weekend! Xo