Meat Dishes

Oven-Baked Brisket

Oven-Baked Brisket by

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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.  Super easy, super-fast, and very impressive, with minimal prep, you’ll have plenty of time to enjoy your day!  Oven-baked brisket is a savory and flavorful dish for the whole family. 


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 makes a delicious dinner; a great dish to make on weekends, especially during the fall and winter months. 


Oven-Baked Brisket by


Ingredient and 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 half a pound per person.  The 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 tenderizes 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 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 turn 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:

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 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.



Oven-Baked Brisket by
  •  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. 

  • 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.


Oven-Baked Brisket by


  • 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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Baked Oven Brisket, by


And, for your slow cooker, try our Savory Slow Cooked Beef Brisket

Additional Comfort Recipes…


Yield: 6 to 8

Oven-Baked Brisket

Oven-Baked Brisket by

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


  1. Preheat oven to 325 degrees.
  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 fat side on the bottom.
  3. 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.
  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 3 cups of water and stir until it's completely dissolved.
  7. Remove Brisket from the 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.
  8. Lower the oven temperature to 275 degrees. Return 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. 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.
  11. Transfer slices of brisket onto a deep serving platter, spoon gravy, and carrots around the meat.
  12. Ladle the gravy over the meat and serve.
  13. Serves 6 to 8


If you try our oven-baked brisket recipe, let us know and leave a comment with a star rating below!  Or, snap a photo and hashtag it on Instagram and on Pinterest; be sure to tag us   We’d love to see what you cook!

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Happy Cooking!  🙂

xo Anna and Liz


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  • Reply
    November 23, 2019 at 6:57 pm

    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.

    • Reply
      by Anna and Liz
      November 25, 2019 at 3:28 am

      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!

  • Reply
    January 30, 2017 at 1:43 am

    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!

    • Reply
      January 30, 2017 at 2:33 am

      We agree! Pure comfort food – enjoy Amy and thanks for stopping by!

  • Reply
    Tricia Buice
    January 29, 2017 at 11:56 pm

    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!

    • Reply
      January 30, 2017 at 12:35 am

      Thank you Tricia! Grilling them and smothering it with BBQ sauce sounds wonderful too! Have to try it sometime. Thanks!

  • Reply
    SavoringTime in the Kitchen
    January 29, 2017 at 8:15 pm

    It's one of my winter favorites as well! I haven't made one yet this winter so thank you for the inspiration 🙂 Your recipe sounds wonderful!

    • Reply
      January 30, 2017 at 12:34 am

      Thank you Sue! Please let me know how it turns out for you!

  • Reply
    Karen (Back Road Journal)
    January 28, 2017 at 1:52 pm

    To this day I remember my first taste of brisket, I was visiting my aunt and she cooked one. I'm sure a taste of your version would be like hers.

    • Reply
      January 28, 2017 at 2:13 pm

      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

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