DESCRIPTION
My easy oven method makes beef brisket that’s super simple—and super-good! This is how you make the best brisket that’s really tender. If you want to finish this brisket on the grill, you totally can! Follow the instructions through to step 6. Then you can refrigerate it overnight and pull it back out for 30 minutes, or you can proceed right then. Add a bit of cooking oil all over the outside of the brisket and then put it over direct heat on a hot grill and cook, flipping occasionally, until it has a nice dark crust, 8-12 minutes total.
Ingredients
Units
Scale
- 1 (4 1/2- to 5-lb.) flat cut beef brisket
- 1 Tbsp. garlic powder
- 1 Tbsp. dried thyme
- 2 tsp. salt
- 2 tsp. pepper
- 3 cups low-sodium beef broth, red wine, or a combination
- 3 Tbsp. all-purpose flour
Instructions
- Preheat the oven to 450°F.
- Put the brisket fat side up in a 9-by-13-inch baking pan and bake, uncovered, for 30 minutes.
- Meanwhile, mix together the garlic, thyme, salt, and pepper.
- In a measuring cup, whisk together the broth or wine and the flour.
- Take the brisket out of the oven. Reduce oven temperature to 300F. Sprinkle the seasoning mixture on top of the brisket. Pour the broth or wine mixture into the pan around the meat. Cover tightly with foil and bake at 300F until the meat is very tender, about 3 hours.
- Take the pan out of the oven and let the meat cool in the pan juices, uncovered, for about 30 minutes.
- Remove the brisket and slice it across the grain. Serve it with the pan juices on the side or spooned on top.
Notes
- You can make the brisket up to 2 days in advance. Cool it completely in the pan juices, then store it covered in the refrigerator. Before reheating, slice the cold meat. Return the meat to the pan with the juices, cover, and reheat in a 350°F oven for about 45 minutes.