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. It makes a great Sunday supper and it’s kosher for Passover!
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.
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.
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What to Make with Leftover Brisket
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
- Make sure to sear the meat before braising! And before you sear the brisket, make sure to pat it dry with paper towels.
- 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.
- Be patient – brisket needs to cook low and slow so you end up with meat that’s tender enough to melt in your mouth.
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!
Beef Brisket Recipe Oven
This recipe uses the braising technique for cooking brisket low and slow in the oven. In this technique, there are just two basic steps:
- Sear the meat over high heat until browned on both sides on the stovetop.
- 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.
Once the brisket is seared, add the onion, garlic, and beef stock.
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.
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.
Here’s the brisket with the fat removed!
Heat it up, slice it up, and eat it up.
Beef Brisket Recipe Slow Cooker
Cooking brisket in the slower cooker is the same concept as braising it in a Dutch oven in the oven.
- Sear the meat over high heat until browned on both sides on the stovetop.
- Add the meat and enough beef stock to come about 3/4 of the way up the meat.
- Cook on LOW for 8 hours.
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.
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
Shred it up and use it to make salad bowls like I did with my Coffee-Spiked Slow Cooker Beef Carnitas.
Chop it and make a meaty hash, similar to Leftover Pot Roast Hash with Chimichurri-Inspired Sauce.
What Do I Serve with Brisket?
Sides for Brisket at a BBQ
- Baked Beans
- Classic Potato Salad
- Warm Garlic Butter Corn Salad
- Quick Pickled Red Onions
- Classic Baked Macaroni 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
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Beef Brisket Recipe
Ingredients
- 3 1/2 pounds beef brisket flat cut
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon avocado oil
- 1 large onion peeled and cut into large chunks
- 8 cloves garlic peeled but left whole
- 1 1/2 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
Helpful Tips
- Sear the meat over high heat until browned on both sides on the stovetop.
- Add the meat and enough beef stock to come about 3/4 of the way up the meat.
- Cook on LOW for 8 hours.
Nutrition
This post was first published on An Edible Mosaic on March 9, 2020. I updated it with more information on April 12, 2021.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
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