Oven Baked Beef Brisket | Best Brisket Recipe
Brisket is an amazing cut of beef that when baked low and slow in the oven is incredibly tender and flavorful. Today I’m sharing my mom’s easy and delicious recipe for Oven Baked Brisket.
Thank you so much to the Pennsylvania Beef Council for sponsoring this video! For more information visit their website: www.pabeef.org
NORTHEAST BEEF DIRECTORY:
CHECK OUT MY NEW VIDEO FOR *BATTLE OF THE BRISKETS*–OVEN BAKED VS. SMOKED!
Oven Baked Brisket Recipe
3 lb. beef brisket
1-14 oz. can jellied cranberry sauce
1 packet onion soup mix
½ c. water
Preheat oven to 325*.
Place the brisket in a large roasting pan. Stir together the cranberry sauce and onion soup mix in a bowl until combined. Pour the cranberry mixture all over the surface of the brisket. Pour ½ c. water all around the perimeter of the brisket. Cover the roasting pan tightly with foil. Bake the brisket at 325* for 3 hours (or 1 hour per pound depending on how large your brisket is). Allow meat to rest for about 15-20 minutes before slicing. Slice the beef “against the grain” (in the opposite direction that the lines in the meat are going) to ensure the most tender beef possible! Serve over mashed potatoes or as a sandwich. ENJOY!
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So, it doesn't need to be marinated overnight?
325 sounds a bit high. I'm from Texas, my rule of thumb with any BBQ is low and slooooow. I usually do mine about 275, recently 7-8 hrs for a 7.8 lb brisket. Also, I use a dry rub and let it sit overnight. You want a generous seasoning on the outside. Anyhow, sounds like yours came out good, whatever works!
Aloha! Going to try this recipe in a few days- I know this video is a couple of years old- would you recommend any changes since this was posted?
Looks good. To me, however, tough meat does NOT have to be cooked until it’s falling apart. This was in the oven too long and or too hot. Perfect recipe but put a thermometer in it and take it out when it’s 195 Or so. NONE of the most viewed oven brisket recipes (chef John, Gordon Ramsey etc) gives a temp so that’s a guess. That’s when it would be done if you smoked it.
Hello Anne! This looks amazing! I would like to make your recipe! I am not a very good cook and have never tried to do a brisket! LOL! I have read there are 2 basic cuts of brisket … flat cut and point…which cut did you use in your video? or what do you advise! Many thanks!!!!
So we make this too but ours adds a can of beer and cup of catchup. Super yummy
you smile any harder them neck vein gon pop
Looks yummy. I will try making this recipe . I have a 42/2 lbs double brisket
Why do white ppl not season their food?
I will definitely need to try this out. Thanks 😊
I am less than 2 hours away from taking my brisket out of the oven… it smells delicious all throughout the house, hehe. We can't wait to dig in! Much thanks to you (and Mama) for the recipe! It's so simple! BTW, I too was one who never wanted to take on brisket for fear that It'd come out tough… what an easy formula: 1 hour per pound. Thank you again!
Yes I tried this and it was very good
Hi,I’m just wondering how much ingredients and cooking time you need to do 5 pound brisket
thanks ❤👍🌹
Don’t you wash the raw beef first before cooking?
Good luck buying that same meat now for that price
Do you have only fans?
Nice to see someone who knows to wash their hands after handling raw meat!!!!!! Surprising how many people, even chefs, who don't do this!!!
Found what I think is a great deal on brisket at my local Jay C. $1.99/lb and they had huge 20lb slabs. I didn't jump on it today because I hate to impulse buy. But tomorrow, I'm taking $200 in there and I'm gonna get that meat!
Sounds and looks delicious … trying this today!! Thank you ((hugs)) God Bless
Giving this a try tonight. 9 lb cut, 250F for 8-9 hours… Probably going to keep me up all night with the aroma… 🙂
This looks amazing.. my wife and I are going to try this this weekend
All these home kitchen videos ramble on forever…. Get to the point.
That Brisket looks amazing and very easy! Thanks so much for sharing! 💕
I'm excited to try this. I read to cook it fat side up but then which side do I season?
Made this dish best thing ever thank you 🙏
The other day I was gifted an eleven pound brisket. I was very intimidated by it as it was huge and I have never made one. I decided I would do my best and bring it to Easter Dinner with my family. I followed your recipe exactly even though my brisket was almost 2 pounds heavier. I did turn the temperature down to 300 degrees because the majority of the cook time took place while I was sleeping….May I just say, this was FANTASTIC! It was a hit with my family. It was devoured even faster than the Easter ham! Thank you for sharing and making me look like an accomplished cook! 🙂 💕
Omg im sorry I couldn't make it till the end just way too much talking.
Your excitement is contagious! 🙂
Did I miss something? I didn’t hear what temperature you put it on
Ok, I’ve never had brisket that wasn’t smoked, I tried this reluctantly, it was simple, easy, and DELICIOUS. Thank you!
Great recipe, looks easy enough to do, and pleasure to see someone with the biggest smile I have ever seen, doing it. Thank you
What's up crazy 👀
Hey Anne,
I am first time making any American food. I have one question about this recipe don't I have to rub salt on the meat before I put it in the oven ?
You should let it rest . I usually wrap with film fridge overnight slice cold back on tray add pan juice and reheat