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Beef brisket with carrots on a blue-green platter.

Oven-Baked Brisket Recipe

Contributor: Emily Paster

Tender, melt-in-your-mouth brisket is the perfect main course for a holiday celebration. Best of all? You can prepare it in advance!

  • Author: Emily Paster
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours, 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Entrée
  • Method: Braised
  • Cuisine: Jewish

Ingredients

Units Scale
  • 1 flat-cut beef brisket, 4 to 5 lb.
  • 1 Tbsp. kosher salt
  • 2 tsp. freshly cracked black pepper
  • 3 Tbsp. vegetable oil
  • 2 Tbsp. butter (or dairy-free margarine if following kosher laws)
  • 2 yellow onions, halved and sliced
  • 4 cloves garlic, sliced
  • 1 bottle fruity red wine such as Zinfandel or Pinot Noir
  • 2 cups beef broth
  • 1/4 cup ketchup
  • 1 Tbsp. tomato paste
  • 1 bunch carrots with the tops on, peeled and sliced

Instructions

  1. Preheat the oven to 325°F. Season the brisket on both sides with salt and pepper.
  2. Add the oil to a large, heavy-bottomed, oven-safe saucepan or Dutch oven and heat over medium-high heat.
  3. Once the oil is hot, place the brisket in the pot and turn heat down to medium. (It is okay if the brisket does not lie flat in the pot at this stage; it will drink as it cooks.) Brown the brisket on both sides, about five minutes per side, and then remove it to a large plate or cutting board. Set aside.
  4. Add the butter (or margarine) to the pot. Once the butter has melted, add the onion and sauté until tender, about 10 minutes, scraping up any brown bits on the bottom of the pot with a wooden spoon. Add the garlic and sauté one minute until fragrant.
  5. Add the wine, broth, ketchup, and tomato paste to the saucepan and stir to combine. Return the brisket and any juices that have accumulated to the pot with the onions. (The liquid should cover about 2/3 of the meat.) Cover the pot tightly and place it in the preheated oven.
  6. Cook the brisket for three hours, turning once every hour. When done, remove the pot from the oven and refrigerate the meat and the sauce separately for at least several hours but preferably overnight.
  7. The following day, carve the cold brisket against the grain into thin slices, trimming off any large pieces of fat. (It is easier to slice the brisket when it is cold.) Skim off any congealed fat that has accumulated on top of the sauce.
  8. Preheat oven to 350°F. Place the sliced brisket into a 3-quart glass baking dish and pour the sauce over the meat. Arrange the sliced carrots around the meat. Cover the baking dish with foil and bake until the meat and gravy are heated through, 45 minutes to an hour.
  9. To serve, arrange the slices of meat and carrots on a platter and pass the sauce separately.

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