Oven-Braised Brisket with Roasted Vegetables and Pan Jus

This Jewish-style oven-braised brisket with onions and carrots is cooked slowly in a savory braising liquid that keeps the meat moist and deeply flavorful. Follow this straightforward method to cook brisket in the oven until it’s juicy, fork-tender and perfect for feeding a crowd.

✔️ The Best Oven Braised Brisket

This version of braised brisket is an oven-based, Jewish-style approach that doesn’t require smoking. The brisket slowly simmers in a rich, tomato-forward braising liquid so the meat becomes tender without drying out.

Because brisket is a tough cut with a lot of connective tissue, it benefits from low-and-slow cooking. Submerging the meat in braising liquid and baking it at low heat breaks down collagen and yields melt-in-your-mouth slices while retaining moisture.

It’s an ideal main for holidays like Rosh Hashanah, Passover or Hanukkah, and it’s equally suited for a family weekend dinner or any time you need a satisfying, make-ahead meal for a crowd.

🔎 What Is Brisket?

Brisket is a flavorful cut from the cow’s lower breast. It contains substantial connective tissue and collagen, which make it tough unless cooked slowly at low heat. A brisket typically has a fat cap on top; leaving a thin layer helps baste the meat during cooking and keeps it juicy.

A whole brisket has two parts: the flat (first cut), which is lean and slices neatly, and the point (deckle), which is fattier and more marbled. This recipe uses the flat-cut but the point can also be used if you prefer richer flavor.

✔️ Brisket Recipe Ingredients and Substitutions

• Brisket: Use the flat (first) cut for a lean, even slice. Trim excess fat but leave about a 1/4-inch fat cap to baste the meat during cooking.
• Vegetables and Aromatics: Onions, carrots, celery and garlic form the flavorful base.
• Tomatoes: Crushed canned tomatoes make a thicker, rich sauce; tomato sauce can be substituted if needed.
• Broth and Beer: A combination of broth and a pale lager or pale ale adds depth. Use broth only if you’d rather skip the beer.
• Herbs & Seasonings: Bay leaves, paprika, dried thyme, dried oregano, Kosher or sea salt and ground black pepper.
• Oil: Olive oil or another mild cooking oil for searing and sautéing vegetables to deepen flavor.

🔎 How to Shop for Brisket?

Choose the flat-cut brisket for uniform thickness and easy slicing. For this recipe plan on about 5 to 6 pounds of brisket to serve a group. If you prefer richer, more marbled meat, the point cut is a fine alternative.

🔎 How To Cook Brisket in the Oven

1. Preheat oven to 300°F. Trim excess fat and pat the brisket dry to ensure a good sear.
2. Combine salt, pepper, oregano, thyme and paprika and rub over the brisket.
3. Heat oil in a large, ovenproof pot or Dutch oven over medium-high heat.
4. Sear the brisket on both sides until browned, then transfer it to a plate. Sauté onions until softened, add carrots and celery, then garlic until fragrant.
5. Deglaze the pan with beer, scraping up browned bits. Stir in crushed tomatoes, broth and bay leaves.
6. Return the brisket to the pot, fat side up, cover tightly with a lid or foil and braise in the oven for about 3 to 4 hours, until the meat is tender.
7. Let the brisket rest 15 minutes on a cutting board, remove vegetables to a plate and keep warm.
8. Skim excess fat from the sauce, discard bay leaves, then thinly slice the brisket across the grain (1/8–1/4-inch thick).
9. Arrange slices back in the pot with sauce or on a platter topped with the vegetables to serve.

🔎 How To Slice Brisket?

• Always slice brisket thinly against the grain for tender bites.
• The outer edges are often the most tender and may shred easily — keep those pieces with the sauce.
• Return the sliced brisket to the sauce to keep it moist before serving.

🔎 Can I Make This Recipe in the Slow Cooker/Crockpot?

Yes. Sear the brisket and sauté the vegetables first, then place everything in the slow cooker with the brisket fat side up. Cook on low for about 8 hours until tender.

🔎 Can I Make Braised Brisket in the Instant Pot?

Yes. Sear meat and vegetables using the sauté function and deglaze to loosen browned bits. For a 5–6 pound brisket, pressure cook on high for about 80–85 minutes, then allow a 15-minute natural release. Finish as directed in the recipe card.

🔎 How Long Does Brisket Take To Cook?

At 300°F, plan on roughly 40 minutes to 1 hour per pound. Include extra time for searing and sautéing the vegetables.

🔎 At What Temperature to Cook Brisket In the Oven?

Low and slow is best. This recipe braises the brisket at 300°F to gently break down connective tissue without drying the meat.

✔️ Make Ahead, Storage, Freezing and Reheating

✔️ Making Ahead

Braised brisket improves after resting in the refrigerator. Make it up to 2 days ahead and store in an airtight container with the sauce and vegetables.

✔️ Storing Baked Beef Brisket

Keep leftovers in an airtight container in the refrigerator for 2–3 days.

🔎 Can You Freeze Jewish-style Brisket?

Yes. Freeze in a freezer-safe container or resealable bag for 2–3 months. Thaw overnight in the refrigerator before reheating.

🔎 How to Reheat Cooked Brisket?

Reheat covered in a 300°F oven until warmed through; add a little broth if the sauce has thickened. Alternatively, microwave in short intervals at reduced power to avoid drying.

🔎 What Should I Serve With Beef Brisket?

Serve braised brisket with mashed potatoes (slow-cooker or Instant Pot styles), rice or quinoa to soak up the sauce. Soft dinner rolls are also great for making saucy brisket sandwiches.

Take A look at These Other Beef Recipes

• Beef Stew in Red Wine
• Chile Colorado
• Chipotle Barbacoa
• Instant Pot Beef Stew
• Instant Pot Texas Chili

Oven Braised Beef Brisket with Vegetables

4.25 from 4 reviews

Kathy McDaniel

This Jewish-style Braised Brisket is oven-braised with onions and carrots in a tomato-based sauce until the beef is meltingly tender and perfectly moist.

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Prep 30 mins

Cook 3 hrs 30 mins

Total 4 hrs

Makes 10 servings

Equipment

• Dutch Oven 7.5 Qt

Ingredients

• 5-6 pounds beef brisket, first or flat-cut (lightly trimmed leaving a thin top layer of fat)
• Kosher salt or sea salt, (about 1 tablespoon)
• Ground black pepper, (about 1/2 teaspoon)
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 teaspoon paprika
• 2 tablespoons olive oil
• 3 large onions, peeled and sliced
• 3 celery stalks, cut into big chunks
• 4 carrots, peeled and cut into big chunks
• 6 garlic cloves, chopped or sliced thin
• 8 ounces beer, lager or pale ale (not dark)
• 1 (28-ounces) can crushed tomatoes
• 1/4 cup beef or chicken broth, more if needed
• 3 bay leaves
• Chopped parsley for garnishing, (optional)

Instructions

1. Preheat the oven to 300°F and pat the brisket dry with paper towels.
2. In a small bowl mix salt, pepper, oregano, thyme and paprika. Rub the spice mix over the brisket.
3. Heat oil over medium-high in a heavy, ovenproof roasting pan or Dutch oven large enough to fit the brisket and vegetables snugly.
4. Sear the brisket on both sides until a golden crust forms, about 10–12 minutes total. Transfer the meat to a platter.
5. Add onions to the pot and cook until softened, about 8 minutes. Add carrots and celery and cook 2 minutes, then stir in garlic until fragrant.
6. Pour in beer and scrape the pan to loosen browned bits. Stir in crushed tomatoes, broth and bay leaves. Place the brisket fat side up in the pan with any accumulated juices and cover tightly with foil or a lid.
7. Bake in the oven for 3½ to 4 hours, or until the meat is tender when pierced.
8. Transfer brisket to a cutting board and rest 15 minutes. Scoop vegetables out of the pan and keep warm.
9. Skim excess fat from the sauce and discard bay leaves. Slice brisket thinly across the grain (1/8–1/4 inch) and return slices to the pot, overlapping them at an angle.
10. To serve, arrange the vegetables and sauce on a platter and top with brisket slices. Garnish with parsley if desired.

Notes

• Choose the flat-cut brisket for leaner, even slices.
• Leave a thin fat cap to help keep the brisket moist while braising.
• Low-and-slow cooking is essential for tender brisket; avoid increasing oven temperature to save time.
• Slice against the grain for the most tender pieces.
• Brisket becomes most tender at higher internal temperatures; aim to remove it from the oven when it reaches about 190–200°F and rest before slicing.

Nutrition

Calories: 411 kcal, Carbohydrates: 7 g, Protein: 48 g

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