This Braised Beef Brisket is the easiest recipe for oven roasted slow cooked meat that's so moist and tender, you can cut it with a fork! It even makes it's own caramelized onion sauce too.
A Classic Beef Brisket Recipe
This is a traditional recipe for an oven baked brisket and the only one I've used for the last 20+ years.
I adapted it from a Tyler Florence show on the Food Network and it is a true comfort food recipe that turns out perfect every single time!
What is Beef Brisket?
Beef brisket is a large cut of beef from the lower chest area of a cow.
It's a tough cut filled with lots of connective tissue, so it must be cooked low and slow to make tender.
Whole briskets are divided into two cuts:
- The flat cut - Also known as the first cut, it's leaner and thinner with a nice layer of fat on top. Easy to slice because it lays flat and it's the cut to use in this most amazing brisket recipe!
- The point cut - Also known as the second cut, is smaller and thicker with fat marbled throughout the meat.
When choosing a brisket in the store, it's easy to mistake a corned beef for a fresh beef brisket, since they are the same cut of meat. The difference is that Corned Beef is a salt-cured beef brisket that has a pink color to it (due to the curing salt).
How to Cook Brisket in the Oven
Braising brisket in the oven in liquid is the best way to produce a tender and moist piece of meat (see photos above).
- Prep the brisket with seasonings.
- Sear the meat on all sides in a heavy bottomed dutch oven with a tight fitting lid.
- Add a cooking liquid to the brisket and sautéed onions.
- Cook low and slow (325F-163C) and allow 60 minutes of cooking time per pound of brisket.
Ingredients for the Braised Beef Brisket
- A flat cut of brisket with a nice fat cap - Rubbed all over with a mixture of sweet paprika, salt and pepper to give it extra flavor. The fat cap provides moisture and prevents the brisket from drying out while cooking.
- Yellow onions - Lightly browned and then braised with the brisket, the onions will completely break down and make it's own sauce/gravy.
- White wine - Adds a sweet flavor to the dish and helps break down fats, while improving the flavor.
- Chicken Broth - The cooking liquid used to braise the meat and adds another layer of flavor.
Easy Vegetable Side Dishes to Serve with the Oven Brisket
Braised beef brisket is a total comfort food, so it pretty much goes with anything.
Serve any (or all!) of these easy side dishes with the brisket:
- Lyonnaise Potatoes - The classic French dish of crispy potato slices cooked with sliced onions. The perfect accompaniment to any beef recipe.
- Slow Cooker Colcannon Potatoes - Another potato recipe because you can NEVER have enough potato sides. Colcannon is velvety buttery mashed potatoes with kale or cabbage and it's all cooked in a slow cooker!
- Leek Risotto - A fancy rice recipe slow cooked on the stovetop until it is super creamy and luscious. Looks complicated, but trust me, it's not.
- Homemade Tater Tots - Okay, I snuck in another potato recipe! These crunchy on the outside, fluffy on the inside tots have speck ham (a lightly smoked Italian ham) in the recipe. Feel free to substitute bacon for the ham or just omit it entirely.
- Chipotle Roasted Cauliflower - For the low carb and lovin' it people! Chipotle peppers and other spices roasted with cauliflower florets add a ton of flavor to this side dish.
- Easy Indian Creamed Spinach - Creamed spinach and beef is always a good combo. Don't let the Indian spices deter you from trying this recipe. It's one of the most popular recipes on the blog and it's delightful with everything.
- Fresh Ginger and Shallot Green Beans - Simple, healthy, and made in less than 15 minutes!
- Bacon Mac and Cheese - Bacon, cheese, and pasta. Excellent comforting food side dish to go with the tender braised beef.
This braised beef brisket recipe is going to be one of your new favorite meals! Ideal for the holidays or a family style Sunday dinner and it's sure to please everyone at the dinner table.
Braised Beef Brisket
- 1 tablespoon vegetable oil
- 1 (3 ½ Pound) flat cut fresh beef brisket, with "fat cap" (also called the first cut)
- 3 tablespoons sweet paprika
- 1 tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- 3 medium yellow onions cut into thin wedges
- 1 ½ cups white wine (or use sweet vermouth, marsala, or sherry)
- 4 cups chicken broth
- Preheat oven to 325F/163C degrees.
- In a large dutch oven, heat the oil over medium-high heat. Rub the brisket all over with the 3 tablespoons paprika, 1 tablespoon salt, and ½ tablespoon black pepper. Put the brisket fat side down in the dutch oven and cook until brown on all sides, about 5-8 minutes. Remove the brisket and set aside.
- Add the onions to the fat in the dutch oven and constantly stir until browned, about 5 minutes. Pour in the 1 ½ cups wine and cook until reduced by half. Place the brisket (fat side up) in the onion mixture and add the 4 cups chicken broth. Bring to a just a boil, then cover with a tight fitting lid and bake for 3 to 3 ½ hours, or until the brisket is fork tender.
- Transfer the brisket to a cutting board, loosely cover with foil, and let rest for at least 15 minutes. Remove any excess fat from the top of the onion cooking liquid, if desired. Thinly slice the meat across the grain and place it in the onion braising liquid. Serve immediately or cool to room temperature, then cover and refrigerate overnight.
Recipe Notes & Tips:
- Store brisket leftovers in a tightly covered container in the refrigerator for up to 3 days or freeze up to 2 months.
- To reheat: Put the brisket and sauce in a pan over low heat until heated all the way through.