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Oven Roasted Brisket

Oven Roasted Brisket


6 to 8 pound beef brisket, fat trimmed to 1/2-inch
4 tablespoons olive oil, divided
2 tablespoons coarse salt
2 bay leaves, crumbled
10 cloves garlic peeled and minced
1 teaspoon crushed red pepper flakes
1 tablespoon cracked black pepper
2 large onions, chopped
3 medium carrots, chopped
4 stalks celery, coarsely chopped
1/4 cup balsamic vinegar
4 cups beef stock or water
24 ounces dark beer

Cooking Instructions

Preheat oven to 350 F.

In a small bowl combine coarse salt, bay leaves, garlic, pepper flakes and cracked pepper. Season brisket on all sides with mixture. In a 7-quart oven-safe Dutch Oven or heavy roasting pan, over medium-high heat, add 2 tablespoons olive oil. Sear brisket until browned on all sides, about 8 minutes per side. Remove meat from pan. Add remaining oil and add onions, carrots, and celery. Cooking 4 to 5 minutes, stirring often. Add stock and beer, and bring to a boil, scraping the bottom of the pan. Return meat to pan. Cooking liquid should come up just to the top without covering the meat. Add more stock if necessary. Cover the Dutch Oven, and braise in the preheated oven for 4 to 4-1/2 hours until fork tender.

Uncover the brisket. Using a baster, remove the braising juices. If desired, transfer the juices to a fat strainer to remove the excess fat. Increase the oven temperature to 400 F. Return brisket to oven, uncovered, for 15 to 20 minutes until top is crisped.

Remove from oven and let meat rest 10 minutes. Slice in 1/4-inch slices against the grain. Serve with reserved juices. Serves 6 to 8.

Equipment List

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