Easy Beef Brisket Recipe

easy-beef-brisket

This recipe for baked beef brisket is easy, but it’s not quick. Trust me, it’s worth the wait.

Easy Beef Brisket

large beef brisket
bouillon powder or base (chicken or beef)
salt and pepper
foil
large roasting pan with lid

Move oven racks to accomodate large roasting pan. Preheat oven to 250 degrees. Spray pan with non-stick coating. Lay brisket in pan, fat side up.

Mix bouillon powder or base with 2-4 cups of water, depending on how much gravy you want, then pour over the meat in pan:

bouillon

Salt and pepper the top fat layer. Seal the pan with foil, then place lid on pan:

foil-under-lid

Bake overnight, at least 12 hours and up to 15 hours, depending on size of brisket. Remove from oven and let cool for 15-20 minutes. Pour broth into heat-proof bowl and set aside to cool. Using a large slotted spoon with a sharp edge, scrape across fat surface to remove fat.

Believe it or not, how you cut the meat can determine the tenderness of the finished product. Using a steak knife, cut a portion of meat from the slab of meat, cutting along the grain. Place piece on cutting board.

Determine the direction of the grain of the meet. The grain is vertical: | | | | |   Using an electric knife, angle the knife and slice across the grain at a diagonal:  / / / /

cut-brisket

Repeat until all of the meat is sliced. If you won’t be eating until later, drizzle some of the broth over the meat before covering and refrigerating, to keep meat moist during reheating. Use the broth to make the best brisket gravy you’ve ever tasted.

Serve sliced with mashed potatoes and gravy or BBQ sauce. You can also use two forks to pull apart the slices and have chopped brisket sandwiches on buns with BBQ sauce. If you have any leftover meat and gravy the next day, add them to boiling broth along with chunks of potatoes and carrots for an easy and delicious beef stew. Meanwhile, sit back and enjoy the compliments on the most tender and delicious beef brisket you’ve ever served!

Let me know if you have any questions!

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10 thoughts on “Easy Beef Brisket Recipe”

    1. Charlotte Siems

      Hi Pattie,
      I have a big 6-quart crockpot, but a large brisket wouldn’t fit in it. There’s also something about “roasting” the meat in the oven that gives it a better flavor. A crockpot would certainly cook the meat, but I think you’d lose something in flavor and texture.

  1. Thank you for all you do, you’re my inspiration with T-Tapp, although all I lost is 18 lbs. goal was 20. Love,love T-Tapp… You are amazing!
    I also bake mine in a slow oven… Then let my husband slather it with a homemade BBQ sauce and put it on the grill.

  2. Angie Stephens

    Oh Charlotte! I can not thank you enough! My mom didn’t cook. My grandma didn’t cook. I secretly took pride in the fact I could do life without wasting my time on cooking. Because of discovered food intolerance issues in our family, I HAVE to cook. I’m praying God will change my heart from hatred of it, (mainly the time it takes) to a joy in serving my family. I’m scrambling everywhere for help, and I thank God for you! Began T-Tapp, and feeling better. I’m only 20 lbs. over where I’d like to be, but with my age, and health issues, and time constraints, this helps me feel better. THANK YOU SO MUCH FOR SHARING sister! We need it over here! May God bless you and your family!

    1. Charlotte Siems

      Oh, Angie, ain’t it the truth–we make things harder on ourselves because of what we tell ourselves about what we have to do! If cooking is your inescapable reality–might as well make it easier on yourself and find ways to like it! You’re on your way!

    2. Oh Angie,
      I pray for you too! Cooking can be such a joy and I’m one that does. I love to make “edible art” and by that I don’t mean fancy; it’s just so nice to have prepared and served something that your loved ones enjoy and that sustains their bodies.
      My rules are “delicious and easy” – slightly deceptive since things become easier when you know what you’re doing, but I hope that you know what I mean. If a recipe is extra work it has to be “worth it”; many aren’t. Charlotte I appreciate the recipes that you share, so many good ones!!
      Abba I pray that You will gift Angie with a love of food prep that goes beyond what she could have imagined. Thank You Jesus that You provide for us in so many ways!

  3. Hi Charlotte! This looks delicious and I’ve been looking for a stellar brisket recipe! Is there a link to a printer-friendly version somewhere? Perhaps I’m just missing it? If not, I could always hand-write it out, the old-fashioned version of recipe sharing! 🙂

    1. Charlotte Siems

      Ohhh, sorry, I’m not that fancy! You could copy and paste just the words to a Word document, though!

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