Forget about a flank, sirloin, or tenderloin. This oven-roasted beef brisket is where it’s at, and our homemade brisket rub gets its chance to shine.
On those nights that you have a little more time to cook dinner and you are craving something a little more decadent than the usual steak and potatoes, this is the dish for you. I can not recommend this oven roasted beef brisket enough. From the sweet and smoky flavors that the rub brings in to the juicy and tender texture, this is a dish I wish I could make all of the time.
When I am making this dish for the whole family, I usually get a 3 or 4 pound brisket, but this dish can easily stretch with sides. And when I do make this for dinner, everybody is poking their heads in because the aroma really does draw a crowd. Serve it up with some veggies and carbs and you have yourself a meal fit for kings and queens.
Why You Will Love This Recipe //
- The sweet and smoky brisket rub really enhances the meat’s flavor.
- This beef brisket comes out of the oven incredibly juicy, tender, and practically falls apart by just looking at it.
- It’s a very hands-off recipe that just needs a little patience when it comes to cooking.
- Brisket is such a diverse piece of meat and you can serve it with just about anything.
This is a surprisingly easy recipe that uses ingredients you’ll probably already have to hand. And don’t forget to bring out the homemade brisket rub!
- 2 lb beef brisket
- ¼ cup brisket rub
- 2 tbsp olive oil
- 2 cups beef stock
- 3 tbsp red wine vinegar
- 2 tbsp Worcestershire sauce
- ¼ cup barbecue sauce
- 1 onion, roughly chopped
- 1 large celery stick, roughly chopped
- 2 bay leaves
- ¼ tsp salt
How to Make Oven Roasted Beef Brisket // The Steps
Step 1: Heat the oven to 350° F. Place the brisket on a plate and bring it to room temperature. Sprinkle the brisket rub all over the brisket and pat to get your rub to stick onto the meat.
Step 2: In a roasting pan, pour in the oil, beef stock, vinegar, Worcestershire sauce, barbecue sauce, onion, celery, bay leaves, and salt, and mix it all together. Put the brisket into the brine and scrape any rub that’s left on the plate into the pan too.
Step 3: Cover with foil and place in the center of the heated oven. Roast for 2 hours or until the meat is tender. Check on the brisket at the halfway point to make sure that there is still enough liquid and top up with a little water if needed. Roast for 1 additional hour if you like your meat well done.
Step 4: Take your brisket out of the oven and let it rest for 1 hour before serving. Slice it up and enjoy!
Top Tips //
- Brisket usually cooks for 1 hour per pound, but the cooking times may vary depending on your oven temperature and roasting method.
- Do not, by any means, skip the resting period unless you want all of your hard work to be for nothing. Well, not nothing but your meat will be dry if you cut into it too soon.
- Reserve some of the cooking liquid to drizzle over the top of your meat if desired. This will add a punch of flavor and a bit more moisture.
- This recipe makes enough for two people, but you could definitely make it stretch with sides. Or, get yourself an extra large brisket and cook it for an additional hour for every pound.
Serving Suggestions //
Beef brisket is one of those beautiful dishes that goes so well with just about everything. I would dish up your brisket for dinner and serve it with any (or all) of the following sides:
- Vegetables: Get some extra nutrition on your plate with cucumber and tomato salad, coleslaw, corn on the cob, roasted vegetables, or a Caesar salad.
- Potatoes: There’s nothing that goes better with brisket, but choosing the type of potatoes you want to serve can be challenging. You could make baked potatoes, potato salad, scalloped potatoes, or simple roasted red potatoes.
- Pastas: Either serve some pasta alongside, or use any brisket leftovers in a baked pasta or mac and cheese.
Yes, you can it is absolutely delicious. Keep in mind that cooking times may vary, but I would cook it on low for 8 hours, covered in the liquid. It will get super tender and fall-apart juicy.
As you cook your brisket, the meat breaks down. Letting it rest afterwards keeps your juices from escaping, which would result in a dry piece of meat.
I make mine into a gravy and it is delicious. I suggest blending the onions and celery in to make it smooth then adding a little cornstarch slurry and heating it over low heat. Make sure to whisk constantly to that you don’t get lumps.
How to Store Oven-Roasted Beef Brisket //
You can store your beef brisket whole or sliced, depending on what you plan to do with it. Slices can dry out, but are easy to reheat. Either way, just make sure you let it cool down fully before you wrap it in cling film or store it in an air tight container. Keep it in the refrigerator for up to 4 days or the freezer for 3 months.
If you’ve frozen your beef brisket, let it defrost in the refrigerator overnight before reheating. You can either microwave leftovers, roast them in the oven at 350° for 15 minutes or until heated through, or sear slices in a pan. If you have leftover brine, pouring this over the meat can help keep it moist.