Name: Oven Brisket
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 Servings
Cuisine: American
Ingredients: 3.5 pounds Brisket; 1 tsp Salt; 1 tsp Pepper; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Smoked paprika; 0.5 cup flour; 2 tablespoons oil; 2 cups baby carrots; 0.5 White onion; 1 cup beef broth

Oven beef brisket is the perfect easy dinner that will leave your family and friends swooning. This juicy, flavorful main dish is sure to be a hit at your next gathering. Tender brisket is a fantastic main course for any family gathering or special occasion. You can make this juicy and flavorful dish with a few simple ingredients and have a delicious meal on the table in no time!

Dinner

3 h 15 m

American

It is a Keeper

March 9, 2026

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Oven Brisket

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Ingredients

Warning0 allergens identified

Oven Brisket

3 ½ pounds Brisket

1 tsp Salt

1 tsp Pepper

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Smoked paprika

½ cup flour

2 tablespoons oil

2 cups baby carrots

½ White onionquartered

1 cup beef brothdivided

Instructions

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Instructions

In a small bowl combine the salt, pepper, garlic powder, onion powder, and paprika and mix to make a rub. (or use your favorite seasonings).

Rub each size of the brisket with the seasoning mixture covering the entire surface.

Wrap in plastic wrap and refrigerate overnight or 24 hours for best results.

When ready to cook, preheat the oven to 300 degrees Fahrenheit.

Sprinkle approximately 1/2 cup flour on a large platter or in a pan. Dredge the brisket in the flour so it’s coated on all sides.

Pour approximately 2 tbsp. of vegetable oil in a large skillet and place the skillet on a burner set to medium-high. When the oil is sizzling, place the brisket in the pan and sear each side for one minute to help seal in the meat’s natural juices.

Add your carrots and onions to a roasting pan or baking dish and add the brisket on top with the fatty side up.

Pour ¼ cup of beef broth into the pan.

Cover the roasting pan with a lid or with foil. A lid will help the brisket retain more moisture than foil.

Bake the brisket for one hour. Add another 3/4 cup of the beef broth to the pan and cover.

Return the brisket to the oven for another 1-2 hours until the temperature reaches an internal temperature of 180-190 degrees F.

Remove the brisket from the oven and let it rest, covered, for 30 minutes. The brisket’s internal temperature will rise another 5 to 10 degrees while the meat rests, and it will lose less juice when you cut it.

Remove the fatty layer with a sharp knife then slice the brisket against the grain into thin strips.

Nutrition

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Tips & Tricks (5)

Pat Dry Before Searing 💧
Thoroughly pat the brisket dry with paper towels before searing to achieve a golden crust that locks in juices and develops rich, savory flavor through the Maillard reaction.
Bloom Your Spices 🌶️
Toast the smoked paprika, onion powder, and garlic powder in the hot oil for 30 seconds before adding the floured brisket to amplify their depth and prevent a raw spice taste.
Low and Slow Braising 🍲
Cover the brisket tightly and braise at 275°F for approximately 3-4 hours, allowing the connective tissues to break down into gelatin for maximum tenderness and rich, unctuous texture.
Strategic Vegetable Timing 🥕
Add baby carrots and onions in the last 45 minutes of cooking to prevent them from becoming mushy while allowing them to absorb the savory braising liquid.
Deglaze and Reduce the Pan Sauce 🔪
After removing the brisket, simmer the pan juices over medium-high heat for 5-7 minutes to concentrate flavors and create a silky, luxurious sauce that clings beautifully to the meat.