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Oven Brisket

Oven Brisket

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!

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 8 Servings

Calories: 519 kcal per serving

Ingredients

  • 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 onion
  • 1 cup - beef broth

Instructions

  1. 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).
  2. Rub each size of the brisket with the seasoning mixture covering the entire surface.
  3. Wrap in plastic wrap and refrigerate overnight or 24 hours for best results.
  4. When ready to cook, preheat the oven to 300 degrees Fahrenheit.
  5. 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.
  6. 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.
  7. Add your carrots and onions to a roasting pan or baking dish and add the brisket on top with the fatty side up.
  8. Pour ¼ cup of beef broth into the pan.
  9. Cover the roasting pan with a lid or with foil. A lid will help the brisket retain more moisture than foil.
  10. Bake the brisket for one hour. Add another 3/4 cup of the beef broth to the pan and cover.
  11. Return the brisket to the oven for another 1-2 hours until the temperature reaches an internal temperature of 180-190 degrees F.
  12. 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.
  13. Remove the fatty layer with a sharp knife then slice the brisket against the grain into thin strips.

Nutrition

Energy: 519 kcal | Total Fat: 26 g | Saturated: 10 g | Trans: 1 g | Unsaturated: 11 g | Cholesterol: 171 mg | Total Carbs: 12 g | Fiber: 2 g | Sugars: 2 g | Proteins: 58 g | Sodium: 576 mg | Polyunsaturated: 2 g | Monounsaturated: 11 g

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