Cooking oven roasted brisket is easier than you think! Pack it with flavor and cook it low and slow for fall-apart meat that’s perfect every time.
This oven-roasted brisket is a delicious and homey comfort meal you’re going to love! Cooking a brisket can seem a little intimidating at first, but I promise once you know how to cook brisket in the oven, you will see it’s just as easy as any other roast.
Brisket recipes for the oven can vary but this one is as simple as it gets. The herbs and marinade made for the roast help to give it a delicious flavor. What makes it even better is that there is very little hands-on time, and once you’re done the brisket will shred into tender bites for your fork.
An oven-roasted brisket wouldn’t be complete without a few other dishes on your plate. With the soft texture of the shredded meat, it would pair amazingly well with a batch of homemade mashed potatoes.
It’d even go great with macaroni and cheese or a simple green bean recipe and bread roll. Honestly, brisket goes with so many comfort food items that you may have a hard time narrowing it down!
How to Cook Brisket
- Preheat your oven to 300 ºF.
- Place the brisket in a large roasting tray like where you’d cook your turkeys. (Keep in mind that disposable ones work great and mean less clean up!)
- Add in the broth, Worcestershire sauce, and soy sauce around the brisket.
- Sprinkle the herbs and spices in the pan, around the brisket.
- Roast it all for 4-6 hours, roughly about 40 minutes per pound.
- When the brisket is done, it should easily shred with two forks.
Why is my brisket tough?
With briskets and roasts, you may find that after cooking the meat is tough. This is most likely a result of undercooking the brisket. Simply adding in more time to cook the meat can give you the fall apart goodness that you want. The longer you cook the meat, the more it can tenderize and the easier it is to shred.
Can I make brisket the day before?
With brisket taking a while in the oven, it can be easier to plan ahead and make it in advance. As an added bonus of doing this, you not only make dinner easier by just reheating the meat, but you also get a more flavorful and tender cut of brisket as a result.
With the added time, your brisket can absorb more of the flavors and become even more tender when reheated. Store in an airtight container inside your fridge.
You can also store your precooked brisket inside your freezer if you’d like to prepare it much longer in advance. Or if you cook too large of a piece, after cooking, you can cut it in half and store that portion in your freezer for an easy-to-make future meal.
Oven Roasted Brisket
- 10 pound beef brisket see note
- 2 cups beef broth
- 3/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 teaspoon rosemary dried, or 1 sprig fresh
- 2 teaspoons parsley dried
- 1 teaspoon sage dried, or 1 sprig fresh
- 1 teaspoon thyme dried, or 3 sprigs fresh
- 3 cloves garlic minced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 300 ºF.
- Place brisket in a large roasting tray (disposable ones work great).
- Add broth, Worcestershire sauce, and soy sauce around the brisket.
- Sprinkle the herbs and spices in around the brisket.
- Roast for 4-6 hours, about 40 minutes per pound.
- When the brisket is done, it should easily shred.
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