How To Cook Brisket In Oven

What is brisket?

Brisket is a cut of meat that comes from the chest of the cow, and it’s well-known for being a large and fibrous cut. Although it might seem tough at first, with slow and prolonged cooking, it turns into incredibly tender and juicy meat. It’s very popular in American cuisine, especially in BBQ, but it can also be cooked deliciously in the oven.

The great thing about brisket is that, although it requires time and patience, the result is totally worth it. Cooking it at a low temperature for several hours allows the fibers to break down, and the meat absorbs all the flavors from the marinade or spices you use. In the end, you’ll have a flavorful dish that melts in your mouth. Perfect for sharing at a special meal!

Tips for making a tender and juicy brisket

Cooking a tender and juicy brisket requires patience and attention to a few key details. Here are some essential tips to ensure your brisket turns out perfect:

Slow cooking at low temperature: The most important thing is to cook the brisket at a low temperature for an extended period. This allows the collagen in the meat to break down, making it tender and juicy. An oven set to 150°C (300°F) is ideal for slow cooking.
Don’t remove all the fat: Leave a thin layer of fat on the brisket (around 6 mm). This fat will melt during cooking, keeping the meat moist and flavorful.
Pre-marinating: Marinating the brisket for at least 8 hours or overnight helps the flavors penetrate the meat. Use a mix of garlic, red wine, beef broth, and spices to give it a deep flavor.
Sear the meat before baking: Searing the brisket in a hot pan before placing it in the oven helps seal in the juices and creates a delicious crust on the outside.
Cover during cooking: Cover the brisket with aluminum foil or use a lid to prevent it from drying out. This also helps retain moisture inside the oven.
Rest after cooking: Let the brisket rest for at least 20 minutes before slicing. This allows the juices to redistribute inside the meat, ensuring each bite is juicy.

By following these tips, you’ll achieve an incredibly tender and flavorful brisket, perfect for any special occasion.

Preparation before cooking: selecting and cleaning the meat

Before cooking a brisket, it's important to know the types of brisket you can find:

Brisket Flat: This is the leaner part of the brisket, with less fat and a more uniform thickness. It's ideal for those who prefer less fat in their meat.
Brisket Point: This part has more interspersed fat, making it juicier and more flavorful. It's perfect for those looking for a more tender and flavorful cut.

Once you've chosen the type of brisket you prefer, follow these steps to prepare it before cooking:

Check the marbling: Ensure that the cut has a good amount of fat distributed throughout the meat. This will help keep it juicy during cooking.
Trim excess fat: Leave a thin layer of fat (around 6 mm) on top. This will prevent the meat from drying out but won’t make it overly greasy.
Clean up irregularities: Remove any parts of the brisket that are too thin or uneven, as these areas could burn easily during cooking.
Adjust the size: Make sure the brisket fits well in your baking tray or oven without being folded or cramped.

These steps are key to ensuring your brisket is ready to cook evenly and comes out tender and juicy.

Ingredients for making a delicious brisket

Brisket piece (3 to 5 kg): This is the base of the dish. Choose a piece with good marbling to ensure juiciness during cooking.

For marinating:

4 cloves of minced garlic: Adds a deep and aromatic flavor to the meat.
1 cup of red wine (optional): Adds fruity and acidic notes that enrich the overall flavor.
2 cups of beef broth: Keeps the meat moist during cooking and deepens the flavor of the resulting juice.

For seasoning:

2 tablespoons of salt: Enhances the natural flavor of the brisket.
1 tablespoon of ground black pepper: Adds a spicy touch and balances the flavors.
2 tablespoons of paprika (sweet paprika): Provides color and a mild smoky flavor.
1 tablespoon of ground cumin: Contributes a warm, earthy flavor.
2 tablespoons of brown sugar or honey: Helps caramelize the surface of the brisket, adding sweetness.
2 tablespoons of olive oil: Helps blend the spices and aids in browning the meat.

Optional:

2 large onions, sliced: Provide an aromatic base during cooking.
2 large carrots, sliced: Add natural sweetness and color to the dish.
2 bay leaves: Provide a subtle herbal aroma that complements the dish.

These ingredients not only season the brisket but also help create a rich sauce during cooking, giving it an irresistible flavor.

How to cook brisket in the oven, step by step

Cooking a brisket in the oven is a process that requires time and patience, but the final result is worth it. Follow these steps to get a tender and flavorful brisket.

1. Preheat the oven

Preheat the oven to 150°C (300°F). This low temperature is ideal for slow cooking, which will allow the brisket to soften and become juicy.

2. Prepare the meat

If you haven’t done so already, clean the brisket by trimming off any excess hard fat, but leave a thin layer (about 6 mm) to keep the meat moist during cooking. Make sure the brisket fits well in your pan or oven.

3. Marinate the meat

In a bowl, mix the ingredients for marinating: 4 cloves of minced garlic, 1 cup of red wine (optional), and 2 cups of beef broth. Place the brisket in a large bag or container and cover it with the mixture. Let it marinate in the refrigerator for at least 8 hours or overnight to absorb all the flavors.

4. Season the meat

Remove the brisket from the marinade and pat it dry with paper towels. Then rub it with spices: 2 tablespoons of salt, 1 tablespoon of ground black pepper, 2 tablespoons of paprika, 1 tablespoon of ground cumin, and 2 tablespoons of brown sugar or honey. Make sure to coat the entire surface of the brisket.

5. Sear the meat

In a large skillet or cast iron pot, heat some oil over medium-high heat. Place the brisket in and sear it on both sides for about 5-7 minutes per side. This will create a delicious crust on the surface and seal in the juices.

6. Transfer to the oven

Place the brisket in a roasting pan or an oven-safe pot with a lid. You can add onions (2 large onions sliced), carrots (2 large carrots sliced), and garlic around the brisket to add more flavor to the juices that will form during cooking.

7. Add liquids

Pour over any remaining marinade or add more beef broth (about 2 cups) into the pan to keep moisture throughout cooking. You can also add bay leaves (2 leaves) for an aromatic touch.

8. Cover and cook slowly

Cover tightly with aluminum foil or use a lid if your pot has one. Cook the brisket in the oven for about 3 hours if it weighs between 3-5 kg. The key is slow cooking so that the fibers in the meat break down and become tender.

9. Check doneness

After about 3 hours, check your brisket by inserting a fork; if it goes in easily, it’s ready. If not, let it cook for another hour until it’s fully tender.

10. Crisp up (optional)

If you want a crispier crust on your brisket, remove the aluminum foil or lid during the last 30 minutes of cooking so that it browns nicely on top.

11. Rest before slicing

Once you take your brisket out of the oven, let it rest covered with aluminum foil for about 20 minutes before slicing. This allows the juices to redistribute inside, ensuring a juicier result.

12. Slice and serve

To slice your brisket correctly, first identify which way the muscle fibers (the "grain") are running. Slice against the grain into thin slices for more tender and easier-to-chew pieces. Serve with its juices and your favorite side dishes like mashed potatoes or fresh salads.

This method guarantees you a tender and flavorful brisket, perfect for any special occasion or family meal.

The exact cooking time for brisket based on its weight and thickness

The cooking time for brisket varies depending on its weight and thickness, as well as the oven temperature. Cooking it slowly at a low temperature is key to breaking down the connective tissues and achieving tender, juicy meat.

At 225°F (110°C): 1 hour and 30 minutes to 2 hours per pound (450 g). Ideal for very slow cooking.
At 250°F (120°C): 1 hour and 30 minutes to 2 hours per pound. This temperature is common for long, controlled cooking.
At 300°F (150°C): 1 hour and 15 minutes to 1 hour and 30 minutes per pound. Slightly faster but still keeps the meat tender.
At 325°F (160°C): 1 hour to 1 hour and 15 minutes per pound. At this temperature, the brisket will cook faster, but it’s important to monitor it so it doesn’t dry out.
At 350°F (175°C): Approximately 1 hour per pound. Although faster, be careful not to overcook the outer part.

For example, a 4-pound (1.8 kg) brisket at 300°F will take between 5 and 6 hours to cook completely. It’s always recommended to use a meat thermometer and check that the brisket reaches an internal temperature of 195°F to 203°F (90°C - 95°C) before removing it from the oven.

This method ensures that the brisket cooks evenly and stays tender regardless of its size.

How to make a crispy crust on oven-baked brisket

Achieving a crispy crust on oven-baked brisket is a key step to give it that irresistible final touch. Here’s how to do it:

Sear the meat before baking: Before putting the brisket in the oven, sear it in a hot pan with a little oil for 5-7 minutes on each side. This will help create an initial crispy layer on the surface.
Use a dry rub: Prepare a mixture of dry spices (salt, pepper, paprika, cumin, brown sugar) and generously rub it all over the brisket before cooking. Brown sugar is key as it caramelizes during cooking and contributes to forming a crispy crust.
Cook uncovered at the end: During the last 30-45 minutes of cooking, remove the aluminum foil or lid you’ve been using to cover the brisket. This will allow the direct heat from the oven to dry out the surface and create a firmer crust.
Increase the temperature at the end: If you want an even crispier crust, raise the oven temperature to 200°C (400°F) during the last 10-15 minutes. Keep a close eye on it to avoid burning.

By following these steps, you’ll get a delicious and crispy crust that perfectly complements the tender and juicy inside of the brisket.

How to check if the brisket is perfectly cooked

Knowing when the brisket is ready is crucial to achieving tender and juicy meat. Here are some methods to check its doneness:

Use a meat thermometer: The most reliable method is to measure the internal temperature. The brisket should reach between 195°F and 205°F (90°C - 95°C) to be perfectly cooked. At this temperature, the connective tissues break down, making the meat tender.
Fork or probe test: Insert a fork or a probe into the thickest part of the brisket. If it slides in and out without resistance, like sliding through butter, the brisket is ready.
Jiggle test: If you gently shake the brisket and it moves like jelly, it's a sign that it’s perfectly cooked. This indicates that the collagen has turned into gelatin, giving it that soft and juicy texture.
Don’t rely only on time: Every brisket is different, so don’t base your judgment solely on cooking time. It’s better to trust the internal temperature and texture to ensure it’s done just right.

Proper way to slice brisket after cooking

Slicing brisket correctly is crucial to maintaining its tenderness and juiciness after all the effort in cooking. Here’s how to do it step by step:

Let the brisket rest: Before slicing, let the brisket rest for at least 20 minutes covered with aluminum foil. This allows the juices to redistribute inside the meat, preventing them from drying out when you cut it.
Identify the grain of the meat: Brisket has muscle fibers (the "grain") that run in different directions. To get tender slices, you should always cut against the grain, which means cutting perpendicular to the muscle fibers.
Separate the flat from the point: The brisket consists of two main parts: the flat (leaner and flatter) and the point (thicker and fattier). First, separate these two parts by cutting along the layer of fat that divides them.
Slice the flat: Start by slicing the flat into thin slices, about 6 mm (¼ inch) thick. Use long, smooth motions with a sharp knife to avoid tearing the meat.
Slice the point: Once you’ve finished with the flat, slice the point into slightly thicker slices (around 1 cm or ½ inch). Again, make sure to cut against the grain to maintain a tender texture.
Serve immediately: Only slice as much as you plan to serve, as the meat can dry out if left sliced for too long. The rest of the brisket can be kept whole until needed.

By following these steps, you’ll get perfect, tender, and juicy slices ready to enjoy with your favorite side dishes.

Ideal side dishes for oven-baked brisket

Oven-baked brisket is a hearty dish that pairs perfectly with a variety of side dishes. Here are some classic and creative options to accompany your brisket and elevate the dining experience:

Mashed potatoes: A classic that never fails. Its creamy texture complements the juiciness of the brisket perfectly.
Scalloped potatoes: Layers of potatoes with cream and cheese, baked until golden brown. It's a comforting and delicious side dish.
Coleslaw: The freshness and tangy flavor of coleslaw balance the intense flavor of the brisket.
Baked beans: Beans slowly cooked with BBQ sauce or tomato are a traditional barbecue option that also works well with brisket.
Macaroni and cheese: The creaminess of the cheese and pasta make this an indulgent side dish that pairs perfectly with the meat.
Bacon-wrapped asparagus: Asparagus wrapped in bacon provides a crispy and savory contrast to the main dish.
Glazed carrots: Carrots cooked with honey and rosemary, adding a sweet and herbal touch that complements the flavor of the brisket.
Cornbread: A traditional Southern side dish, perfect for soaking up the brisket’s juices.
Potato salad: Fresh and creamy, this salad is perfect for balancing the intense flavors of the brisket.
Roasted vegetables: Zucchini, peppers, onions, or mushrooms are light but flavorful options that complement the meat well.

These side dishes not only enhance the flavor of the brisket but also add different textures and flavors to create a balanced and delicious meal.

Frequently Asked Questions (FAQs)

Q: Is it necessary to flip the brisket during cooking in the oven?

A: It’s not strictly necessary, but if you want more even cooking, you can flip the brisket halfway through the cooking process. This helps both sides absorb the juices and cook evenly.

Q: Can I cook the brisket without marinating it?

A: Yes, you can cook brisket without marinating it, but marinating it for several hours or overnight significantly improves the flavor and juiciness of the meat. If you decide not to marinate it, make sure to season it well before cooking.

Q: What should I do if the brisket is dry after cooking?

A: If the brisket has dried out a bit, you can save it by covering it with aluminum foil and letting it rest for about 20-30 minutes so that the juices redistribute. You can also serve it with a sauce or meat juice to add moisture.

Q: Can I cook brisket in an oven bag?

A: Yes, cooking brisket in an oven bag is an excellent option to retain moisture and ensure that the meat stays tender and juicy. Just make sure to follow the manufacturer’s instructions for using the oven bag.