If the thought of cooking an extra-tender beef brisket brings to mind smoking your cut of meat for hours on end—think again. Our oven-roasted recipe makes preparation so much simpler, without sacrificing on any tenderness or flavor. Preparing beef brisket for your Hanukkah dinner is a labor of love your whole crew will be thankful for, and fortunately, our recipe cuts down on as much of that labor as possible—here’s how to make it the best it can be:
What People Are Saying:
"Just got done slicing it. Moist, juicy and everybody loves it. Didn't know I had it in me." - nerod37
"Have made this about 6 times and am about to make it again today…. Amazing in toasted sandwiches with pickles and cheese." - Frasay
How To Make Beef Brisket
INGREDIENTS
- Beef Brisket: Our centerpiece, our trophy! Look for a brisket with good marbling and a decent amount of fat cap—fat is your friend when it comes to tough cuts of meat!
- Baby Potatoes: Baby potatoes hold their shape admirably, require minimal prep (no peeling), and, well, they’re cute!
- Beef Broth: The beef broth turns our roast into a tender, juicy braise and adds another layer of savory flavor. I always go with low-sodium broth for more control over the seasoning.
STEP-BY-STEP INSTRUCTIONS
Pull the meat from the fridge an hour or so ahead of cooking. If it came with a thick fat cap, trim it to about ⅛ inch, but no further—that fat is a self-basting mechanism for the brisket. Season the brisket generously all over with kosher salt and freshly ground pepper, then let it hang out on the counter to give it time to come to room temperature. It’ll cook more evenly this way and you’ll be giving the salt some time to penetrate the meat and begin to tenderize it, kind of like a speedy dry brine.
Pull your largest, heaviest roasting pan out of whatever dusty corner of the kitchen you keep it in. A heavy-duty pan aids caramelization and promotes even cooking, though even a disposable roasting pan will work here—don’t let the perfect be the enemy of the good! Spread out the potatoes in the pan, drizzle them with olive oil, and season with salt and pepper. Place the brisket, fat side up, on top of potatoes. When it comes to brisket, always roast fat-side up, so the fat melts onto the meat and potatoes.
Though slow and low is the way to go with a tough cut like brisket, I like to start roasting at a high heat to build some color. Transfer the roasting pan to the oven and roast the brisket at 425° for 1 hour 15 minutes, until it develops a deep golden brown crust.
Remove the roasting pan from the oven and transfer the potatoes to a bowl if you like them roasted; leave them in the pan if stewed potatoes are more your thing.
Pour the beef broth over the brisket, then cover the pan tightly with foil—it's time to braise!
Reduce the oven temperature to 300° and return the roasting pan to the oven. Continue to cook the brisket until it's so tender you can easily slide a knife or fork into the meat; this should take about 2 hours 30 minutes or so.
For maximum juiciness, let the brisket rest for at least 10 minutes before slicing. Be sure to slice the brisket crosswise, against the grain; this will break up the muscle fibers and make the meat far more tender.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tips
- How long does beef brisket take to cook? My foolproof ratio is 18 minutes per pound. Ovens can vary, though, so to really be sure your brisket is cooked through and tender, check with a fork towards the end. Poke it into the middle—the fork should slide right through the meat, with no resistance.
- What is the best method for cooking beef brisket? Beef brisket is a tougher cut of meat, so you’re going to want to use the low-and-slow method here. I cook it in a 425° oven for over an hour to develop that golden-brown crust, then reduce the heat to 300°, add broth and seasoning, cover with foil, and cook until tender—around 2 hours and 30 minutes more. Need to save some oven space? Our slow-cooker beef brisket is another great option.
- Season early and season well. Go for kosher salt and freshly ground black pepper (no shakers here!) to maximize flavor. Take your brisket out of the fridge, season generously on all sides, and leave it out until it gets to room temperature to begin the tenderizing process. Think dry brine, but easier.
- Make it ahead of time: If you can, try to roast your brisket a day ahead of when you plan to serve it. After roasting, let it sit and cool slightly, then slice against the grain and place back into its juices. Letting it sit in that liquid allows the brisket to really soak up all those delicious flavors. Refrigerate, then reheat at a low temperature before you're ready to serve.
Storage
Leftover brisket can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Our favorite leftover recipe? A delicious breakfast hash with fried eggs is one of the best ways to get started in the morning.
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