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.
You’ll love this Roasted Oven Brisket Recipe!
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!
Brisket in Oven Ingredients
- Beef brisket see note
- Beef broth
- Soy sauce
- Worcestershire sauce
How to cook Brisket in the oven
- 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.
- Cover with foil.
- 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 under cooking 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.
How to serve Oven Roasted Brisket
Oven roasted brisket is delicious over mashed potatoes, polenta, grits, and buttered noodles.
How to store Oven Brisket
Oven brisket can be easily stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Oven Brisket Recipe FAQs
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.
A brisket is going to take hours in the oven. It requires a long, slow, low-temperature cook time to breakdown all the connective tissues in the meat and make it tender. If you are following the recipe from the recipe card below, it should take about 6 hours depending on how large your brisket is.
Brisket should be cooked covered with foil. This will help trap the moisture in and further tenderize the brisket.
More Favorites from Longbourn Farm
- 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. Cover with foil.
- Roast for 4-6 hours, about 1 hour and 20 minutes per pound. Leave the foil on for the entire roasting period.
- When the brisket is done, it should easily shred.