Video: How to Make Easy Beef Brisket
How to Cook Brisket in the Oven
There really is no easier way to prepare a beef brisket than this oven-baked version. With just a handful of ingredients including the beef brisket, an oven, and a few hours, you have amazing brisket that took very little effort. Many thanks to Karen Matthys for this great recipe!
Beef Brisket in the Slow Cooker
To make this in the slow cooker, skip the water — the brisket will release plenty of its own liquid — and use just the soy sauce and barbecue sauce. Add the brisket to the slow cooker and pour the soy-BBQ mix on top. Cover and cook for up to 8 hours on low. We don’t recommend cooking brisket on high in the slow cooker.
Slice Across the Grain
When the brisket is done, you’ll want to let it rest for 30 minutes before slicing to serve. You’ll want to make slices across the grain of the meat to break up the muscle fibers and make it even easier to eat.
What to Serve With Beef Brisket
Round out your meal of beef brisket with a few vegetable sides like Roasted Baby Carrots or Roast Potatoes and Asparagus. Serve with baked potatoes, cooked rice, or buttered noodles for a starch.
Storing and Freezing Brisket
Leftover brisket will keep refrigerated for up to a week. Brisket also freezes well for up to three months.
Can’t Get Enough Brisket?
Beef Brisket Pot Roast Pressure Cooker Beef Brisket Instant Pot Beef Brisket New England Boiled Dinner
The grain is easy to find on a piece of uncooked brisket. Whether you’re cooking the point or the flat, if you cut a notch in the meat in the direction of the grain before cooking it, you’ll easily be able to find the grain and cut across it.
Not into Barbeque Sauce? More Brisket Seasoning Options
Brisket can take on all sorts of flavors. Here are some other directions if you want to experiment. You’ll want to omit the 1/4 cup soy sauce called for in the brisket recipe, but keep the 1 cup water.
Pat the brisket all over with The Best Dry Rub for Steak The marinade that includes garlic, soy sauce in honey used on our Grilled Marinated Flank Steak The chili lime marinade in our Grilled Chili Lime Flank Steak Customize you own rub blend using salt and pepper along with other seasonings like garlic powder, onion powder, cumin, thyme, oregano, mustard, chili powder, cayenne pepper, or coriander
Quick Tips for Fall-Apart Beef Brisket
Follow the 1 hour for 1 pound guideline when cooking this brisket, but keep in mind every brisket tends to do its own thing. Keep cooking it low and slow until it’s fork-tender. You may need an additional hour, or even longer.Use a thermometer if you have it. To be tender, a brisket needs to be at least 180°F. Over 210°F is overcooked, so you have quite a range.
5 Sides to Serve with Brisket
Classic Coleslaw Easy Stovetop Baked Beans Creamy Scalloped Potatoes Cider Vinaigrette Roasted Root Vegetables Quick and Easy Asparagus
1 (3 to 4) pound beef brisket (do NOT trim the fat) 3/4 cup barbecue sauce 1/4 cup soy sauce 1 cup water 1 tablespoon all-purpose flour, optional
Oven Roasting Bag Method
3/4 cup barbecue sauce 1/4 cup soy sauce 1 (3 to 4) pound beef brisket 1 tablespoon all-purpose flour, optional
Wrap the brisket in the aluminum foil so it’s well sealed, like a package. Cover it with more foil, if needed. Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.)
If using the optional 1 tablespoon of flour (to thicken your sauce) sprinkle it into the bag. Fold the top of the bag over and poke a couple small holes in the bag. Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.)
