Brisket makes an easy, delicious meal! This simple recipe yields a flavorful, tender perfect brisket every time.
We love smoked brisket, but sometimes I don’t want to fuss with a smoker while my husband is at work, even when I’m craving it for supper. For those nights I use this oven method that consistently produces an incredibly tender, flavorful brisket. There’s no trick—just a simple approach that lets low, slow cooking do the work.
I usually start with a 3–5 pound beef brisket. If my store only has much larger pieces, I’ll ask the butcher to trim it down to the size I need. They’re usually happy to help and it prevents waste.
The rest is straightforward: add a cup of apple juice or cider, a couple tablespoons of Worcestershire sauce, a few seasonings, wrap the pan well, and let it braise in the oven. I allow about 1 1/2 to 2 hours per pound for the most tender results. It does take time, and the aroma will make waiting difficult, but the result is worth it—this brisket disappears quickly once it’s served.
Here’s the recipe I use. I hope your family enjoys it as much as we do.
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Brisket Recipe
Ingredients
- 1 3-5 pound beef brisket, trimmed
- 1 cup apple juice, or apple cider
- 2 tablespoons Worcestershire sauce
- 3 tablespoons spicy brown sugar dry rub
Instructions
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Preheat the oven to 200º F (about 95º C).
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Place the brisket in a roasting pan. Pour the apple juice or cider into the pan so it can collect under the meat. Drizzle the Worcestershire sauce over the top, then sprinkle the dry rub evenly over the brisket. Cover the pan with its lid or tightly with foil and transfer to the oven. Cook low and slow for about 1 1/2 to 2 hours per pound, uncovering for the last 30 minutes to develop some color.
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Remove the brisket from the oven and let it rest for 10–15 minutes. Slice against the grain or pull apart with two forks and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo