Brisket In The Oven Recipe
Making Brisket In The Oven is easier than you think, and this reliable step-by-step method guarantees incredibly tender, juicy beef every single time.
Ingredients
- 5 to 6 pound beef brisket
- 1 batch Brisket Rub
- 4 garlic cloves peeled and smashed
- 2 large yellow onions sliced
- 1 bay leaf
- 1 cup beef broth
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
Instructions
- Pat brisket very dry with paper towels. Place on rimmed baking pan or very large plate and rub brisket on all sides with Brisket Rub. For best flavor, refrigerate at least 4 hours or up to overnight.
- Preheat oven to 300 degrees F. Place garlic, onions, bay leaf, broth, vinegar and soy sauce in large roasting pan and stir to combine.
- Heat a very large skillet over medium heat. Add oil to skillet, then add brisket and cook 3 to 4 minutes per side or until deep golden brown (watch carefully so the brown sugar in the rub doesn’t burn).
- Lay brisket over onions in roasting pan, fat side up. Cover pan tightly with foil. Transfer to oven and bake 3-1/2 to 4/12 hours or until internal temperature in the thickest part of the brisket reaches 195 degrees F.
- Remove from oven and let rest, loosely covered for 20 minutes before slicing. Slice against the grain and serve with some of the pan juices spooned over.
Calories: 390kcal, Carbohydrates: 3g, Protein: 48g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 141mg, Sodium: 370mg, Potassium: 804mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 4IU, Vitamin C: 2mg, Calcium: 22mg, Iron: 5mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.