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    Home » Type » Main Courses » Beef

    Classic Tender and Juicy Beef Brisket Recipe - No Special Equipment Needed! {video}

    Published: Apr 12, 2021 · Modified: Jun 20, 2023 by Faith · This post may contain affiliate links · 4 Comments

    Jump to Recipe Jump to Video

    This classic Beef Brisket recipe is slow cooked in the oven until it’s tender enough to fall apart. There are also easy directions for how to make it in a slow cooker, so you can prep it in the morning and come home to dinner. And if you're pressed for time, there are instructions for how to make it in the Instant Pot too. Brisket makes a great Sunday supper and is kosher for Passover!

    How to Cook Beef Brisket in the Oven

    I grew up with pot roast as part of our regular dinner rotation. It wasn’t until I was in my 30’s that I first had brisket!

    I was in Austin, Texas, and I had brisket at an awesome BBQ joint called Terry Black’s. It had deep beefy flavor and was so tender it was falling apart. There was a richness from the fat cap that literally melted in my mouth. And the parts that had gotten caramelized and crispy had great smoky flavor. I was hooked.

    Sprinkling Parsley on Beef Brisket

    This is a classic Beef Brisket recipe, not a recipe for BBQ brisket. Although you can easily turn it into barbequed brisket once it’s cooked by using your favorite sauce.

    If you're looking for a delicious main course that's kosher for Passover, this is one of my favorites! I give suggestions below on what sides dishes to serve with brisket.

    Beef Brisket Recipe in the Oven with Description

    In This Article

    • Classic Beef Brisket Recipe
    • How to Make Brisket
    • Brisket FAQs
    • What to Make with Leftover Brisket
    • What Do I Serve with Brisket?
    • Beef Brisket Recipe

    Classic Beef Brisket Recipe

    This recipe is very simple, and uses minimal ingredients and easy cooking methods. Salt and pepper are the seasonings, and onion and garlic add depth of flavor.

    Tips to Make the Best Brisket

    1. Make sure to sear the meat before braising! And before you sear the brisket, make sure to pat it dry with paper towels.
    2. Be sure to add enough beef stock to come halfway up the meat. Check the brisket every couple hours and add more as necessary if the pan starts to get too dry.
    3. Be patient – brisket needs to cook low and slow so you end up with meat that's tender enough to melt in your mouth.
    Front View of Sliced Beef Brisket on Wooden Cutting Board

    How to Make Brisket

    No matter what method you use to cook brisket, the end result should be the same. Moist, tender meat that you can cut with a fork!

    Oven Beef Brisket Recipe

    This recipe uses the braising technique for cooking brisket low and slow in the oven. In this technique, there are just two basic steps:

    1. Sear the meat over high heat until browned on both sides on the stovetop.
    2. Braise the meat in beef stock in a Dutch oven at a low temperature.

    Step-by-Step Photos for How to Cook Beef Brisket in the Oven

    Pat the brisket dry, season it with salt and pepper, and sear it on both sides.

    Seared Brisket

    Once the brisket is seared, add the onion, garlic, and beef stock.

    Seared Brisket with Beef Broth

    Here’s the brisket after 6 to 7 hours in the oven at 300F. As you can see, the meat cooks down quite a bit.

    Braised Beef Brisket in Red Dutch Oven

    If you can wait, the brisket tastes even better the next day! And once it’s refrigerated, you’ll see how the fat solidifies on the top and is easy to remove if you want to reduce the fat.

    Braised Beef Brisket After Being Refrigerated with Fat Solidified on Top

    Here’s the brisket with the fat removed!

    Brisket in Dutch Oven After Fat is Removed

    Heat it up, slice it up, and eat it up. I like to put the sliced brisket back into the pot with all the delicious juices to keep it tender!

    sliced brisket in pot with juices

    Slow Cooker Beef Brisket Recipe

    Cooking brisket in the slower cooker is the same concept as braising it in a Dutch oven in the oven.

    1. Sear the meat over high heat until browned on both sides on the stovetop.
    2. To the slow cooker, add the seared meat and enough beef stock to come about ¾ of the way up the meat.
    3. Braise the meat by cooking it on LOW for 8 hours.
    beef brisket instant pot

    Instant Pot Brisket

    You can also make delicious, tender brisket in the Instant Pot!

    1. Get everything ready. For 1 (3 pound) brisket, you will need the following: 2 tablespoons avocado oil, ¾ cup beef broth, 2 teaspoons coarse kosher salt, ½ teaspoon black pepper, 2 peeled and sliced onions, 4 peeled and minced cloves garlic, and optionally 5 drops liquid smoke.
    2. Sear it. Press the “Sauté” function on the Instant Pot and wait for it to heat up. Add the oil; once hot, add the brisket. Sear on both sides, about 2 to 3 minutes per side. Press “Cancel” to stop the “Sauté” function.
    3. Add the other ingredients. Add the beef broth, salt, black pepper, onion, garlic, and liquid smoke (if you're using it).
    4. Cook it. Cover the Instant Pot, making sure the lid is set to “Sealing”, and cook on “Manual, High Pressure” for 80 minutes.
    5. Natural pressure release. Once it's done cooking, let the pot naturally release it's pressure for 15 minutes. After that, carefully turn the valve to release the remaining pressure, and then open the pot.
    the best beef brisket graphic

    Brisket FAQs

    What is Brisket Called in the Grocery Store?

    In the grocery store, brisket will often be called brisket. You might also find it labeled as the “flat cut” or “first cut”.

    At BBQ restaurants, you’ll often see this on a menu as “fatty brisket”.

    Is Brisket a Good Cut of Meat?

    Brisket is actually quite a tough cut of meat! But don’t be put off. When it’s cooked right (low and slow), it’s tender enough to cut with a fork, shreds easily, and just about melts in your mouth.

    Cooking brisket at a relatively low temperature (such as 300F) for a long period of time (6 to 7 hours for a 3 to 4 pound piece of meat) lets the connective tissue break down. This results in very tender brisket.

    Beef Brisket Recipe on Wooden Cutting Board

    What is a Fat Cap on Brisket?

    On one side of your brisket, you’ll see a thick white layer of fat. This is referred to as the “fat cap”.

    Do You Leave the Fat Cap on Brisket?

    For this Beef Brisket recipe, I leave the fat cap on when cooking. This helps with a couple things: 1) adds rich flavor, and 2) keeps the meat moist.

    However, if you want to reduce the amount of fat, before serving brisket you can refrigerate it overnight. Quite a bit of fat solidifies at the top, which is easy to remove if you want. This step is optional; it bears noting that some people consider the fat a delicacy.

    What to Make with Leftover Brisket

    Coffee-Spiked Slow Cooker Beef Carnitas Salad Bowl

    Shred it up and use it to make salad bowls like I did with my Coffee-Spiked Slow Cooker Beef Carnitas.

    Close Up of Leftover Pot Roast Hash with Chimichurri-Inspired Sauce

    Chop it and make a meaty hash, similar to Leftover Pot Roast Hash with Chimichurri-Inspired Sauce.

    2 Bowls of Pot Roast Soup on White Linen Tablecloth

    Add veggies and make it into soup!

    What Do I Serve with Brisket?

    Sides for Brisket at a BBQ

    • Black Beans
    • Baked Beans
    • Classic Potato Salad
    • Mexican Corn Salad
    • Quick Pickled Red Onions
    • Instant Pot Mac and Cheese
    • Layered Corn, Avocado, and Tomato Salad with Herbed Sour Cream

    Side Dishes for a Traditional Brisket Meal

    • Kasha Varnishkes
    • Noodle Kugel
    • Classic Mashed Potatoes
    • Roasted Butternut Squash Salad with Chickpeas, Kale, and Pearl Couscous
    • Passover Potato Kugel
    • Easy Butternut Squash Puree
    • Roasted Root Vegetables
    • Millet Pilaf with Roasted Carrot and Fennel
    How to Cook Beef Brisket

    Let's Connect

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    Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

    To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

    Beef Brisket Recipe Featured Image

    Beef Brisket Recipe

    By: Faith Gorsky
    This classic Beef Brisket recipe is slow cooked in the oven until it’s tender enough to fall apart. I also give easy instructions on how to make it in a slow cooker, so you can prep it in the morning and come home to dinner. And if you're pressed for time, I tell you how to make it in the Instant Pot too. Brisket makes a great Sunday supper and is kosher for Passover!
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 7 hours hrs
    Chill It In The Fridge Overnight (Optional) 1 day d
    Course Main Course
    Cuisine Jewish
    Servings 8 servings
    Calories 339 kcal

    Ingredients
     
     

    • 3 ½ pounds beef brisket flat cut
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 tablespoon avocado oil
    • 1 large onion peeled and cut into large chunks
    • 8 cloves garlic peeled but left whole
    • 1 ½ cups beef stock

    Instructions
     

    • Preheat the oven to 300F.
    • Get out a Dutch oven or roasting pan that is both stovetop and oven-safe and is big enough to hold the brisket.
    • Pat the brisket dry with paper towels. Season both sides with salt and pepper.
    • Heat the Dutch oven or roasting pan over medium-high to high heat. Once it’s scorching hot, add the oil, and then the brisket. Sear it on both sides, about 3 to 5 minutes per side, flipping once.
    • Remove from the heat and add the onion, garlic, and beef stock.
    • Cover the pan (with its oven-safe lid or with aluminum foil), and roast until the meat is tender enough to cut with a fork, about 6 to 7 hours. Check the brisket periodically (every couple hours or so) and see add a splash more beef stock if necessary if the pan starts to get too dry.

    If You Want to Reduce the Fat:

    • Cool the brisket to room temperature, and then refrigerate overnight (right in the pan it was roasted in). While it’s still cold, remove the fat, which will have collected at the top.
    • Reheat the meat in the oven or on the stovetop, and serve along with the juices to drizzle on top.

    Video

    Faith's Tips

    How to Make Beef Brisket in the Slow Cooker:

    1. Sear the meat over high heat until browned on both sides on the stovetop.
    2. To the slow cooker, add the seared meat and enough beef stock to come about ¾ of the way up the meat.
    3. Braise the meat by cooking it on LOW for 8 hours.

    How to Make Brisket in the Instant Pot:

    1. Get everything ready. For 1 (3 pound) brisket, you will need the following: 2 tablespoons avocado oil, ¾ cup beef broth, 2 teaspoons coarse kosher salt, ½ teaspoon black pepper, 2 peeled and sliced onions, 4 peeled and minced cloves garlic, and optionally 5 drops liquid smoke.
    2. Sear it. Press the “Sauté” function on the Instant Pot and wait for it to heat up. Add the oil; once hot, add the brisket. Sear on both sides, about 2 to 3 minutes per side. Press “Cancel” to stop the “Sauté” function.
    3. Add the other ingredients. Add the beef broth, salt, black pepper, onion, garlic, and liquid smoke (if you're using it).
    4. Cook it. Cover the Instant Pot, making sure the lid is set to “Sealing”, and cook on “Manual, High Pressure” for 80 minutes.
    5. Natural pressure release. Once it’s done cooking, let it do a natural pressure release for 15 minutes. After that, carefully release the pressure and then open the pot.

    Nutrition

    Nutrition Facts
    Beef Brisket Recipe
    Amount Per Serving
    Calories 339 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 5g31%
    Cholesterol 123mg41%
    Sodium 538mg23%
    Potassium 772mg22%
    Carbohydrates 3g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 42g84%
    Vitamin A 1IU0%
    Vitamin C 2mg2%
    Calcium 23mg2%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Beef Brisket Recipe
    Tried this recipe?Let me know how it was!
    How to Cook Beef Brisket Recipe Pin

    This post was first published on An Edible Mosaic on March 9, 2020. I updated it with more information on April 12, 2021.

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      Recipe Rating




    1. Carhy says

      May 27, 2023 at 3:57 pm

      We have always smoked our brisket but this morning, without consultation, my husband put it in the oven on 225 all day, not in a liquid like pot roast, more like in a smoker but not. We have also used a basting sauce before. If using the oven do you have a sauce recipe to serve with the meat. Something other than bbq sauce. Thanks!

      Reply
      • Faith says

        May 28, 2023 at 8:15 am

        Carhy, That sounds delicious! I have a few different sauce ideas: 1) velouté, which is similar to gravy (recipe here: https://www.anediblemosaic.com/veloute-sauce-recipe/; instead of chicken stock, you can use beef stock and add the pan drippings from the brisket), 2) chimichurri (recipe here: https://www.anediblemosaic.com/chimichurri-sauce-recipe/), or 3) creamy horseradish sauce (recipe here: https://www.anediblemosaic.com/buffalo-beef-on-weck-recipe/) that I like to serve with beef sandwiches, but is also delicious with brisket. If you make one of the sauces, let me know how it is with the brisket! :)

        Reply
    2. Erica Mazon says

      September 16, 2022 at 10:10 am

      Hi! I need to make a 6 pound brisket which won’t fit in my Dutch oven. In the past for bbq brisket, I’ve used large disposable roasting pans (doubled for strength). However, my other recipe didn’t call for browning the meat. Do you think I can brown in the disposable pan? I’ve never tried that. I could also brown 1/2 of it at a time in my largest skillet pan and then transfer the disposable pan for braising. What do you think?

      Reply
      • Faith says

        September 18, 2022 at 6:56 am

        Erica, I wouldn't recommend browning it in a disposable pan. I think your idea of browning half at a time in your large skillet and then transferring them both to the disposable pan would work well. Let me know how it goes!

        Reply

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