Slow-Roasted Beef Brisket in the Oven
This slow-roasted beef brisket marinates overnight, then bakes low and slow at 300°F for about 4 hours until juicy and fork-tender. The ketchup and brown sugar sauce on top is optional.
Servings: 10
Ingredients
Beef Brisket
- 1 fresh beef brisket (4 to 5 pounds)
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp onion salt
- 1 tbsp liquid smoke
- 2 tsps salt
- 2 tsps pepper
- dash hot pepper sauce
Sauce (optional)
- 1/2 cup ketchup
- 3 tbsps brown sugar
- 1 tbsp lemon juice
- 1 tbsp soy sauce
- 1 tsp ground mustard
- 2-3 drops hot pepper sauce
- dash ground nutmeg
Instructions
- Place brisket, fat side down, in a 13x9-inch baking dish. In a small bowl, mix the Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper, and hot pepper sauce and pour it over the brisket. Turn the brisket fat side up and refrigerate, covered, overnight.1 fresh beef brisket (4 to 5 pounds), 2 tbsp Worcestershire sauce, 2 tbsp soy sauce, 1 tbsp liquid smoke, 2 tsps salt, 2 tsps pepper, dash hot pepper sauce
- Remove the brisket from the refrigerator. Preheat oven to 300°. Bake fat side up, covered for 4 hours.
- Optional: In a small bowl, combine the sauce ingredients and spread it over the brisket. Bake uncovered for 15 to 30 minutes longer or until tender.1/2 cup ketchup, 3 tbsps brown sugar, 1 tbsp lemon juice, 1 tbsp soy sauce, 1 tsp ground mustard, 2-3 drops hot pepper sauce, dash ground nutmeg
- Cut diagonally across the grain into thin slices.
Notes
Start a day ahead: The brisket marinates in the fridge overnight.
Cut: Use a fresh brisket (first cut or flat cut), not corned beef.
Rest and slice: Let it rest about 30 minutes, then slice thin, diagonally across the grain.
Storage: Refrigerate leftovers in an airtight container up to 4 days or freeze up to 3 months. Reheat wrapped in foil in a 325°F oven until heated through.