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One of our favorite weekend meals is this braised beef brisket. It is seasoned to perfection and tender as can be!

Homemade beef brisket in a red dutch oven with carrots and potatoes.

There are so many different ways to cook a beef brisket. I really like our Korean beef brisket recipe which involves pan searing it.

And with St Patrick’s Day behind us, and with that, our favorite corned beef brisket recipe, it’s time to move on…

I want to point out that this recipe will work for nearly any beef roast, such as this rump roast. If you have a pork roast you want to cook up, you have to check out this pork cottage roll.

This oven-baked brisket is braised and cooked right along with the vegetables. Once done, serve it like a roast or stew, and save any leftovers for brisket sandwiches.

Table of Contents

What type of meat is brisket

Beef brisket is a lean cut of meat from the breast of a cow. It’s entirely boneless, usually with a strip of fat running along the top side and connective tissues and sinew throughout the meat.

The brisket can weigh in at up to nearly 20 pounds untrimmed.

You’ll often find the brisket at the grocery store divided into two cuts, the point and the flat.

The point cut is the fatty cut of brisket, while the flat cut has the fat removed with the exception of one strip on the top.

Braised brisket recipe

Ingredients

1 brisket point cut 5-8 lbs
1 onion, sliced
1 cup of baby carrots
6-8 new potatoes, cut in half
Avocado oil

Dry Rub

Salt
Garlic powder
Onion powder
Pepper
Smoked paprika
Parsley

Sauce

Beef broth
Red wine vinegar
Apple cider vinegar
Ketchup
Soy sauce

The complete ingredient list, along with the printable recipe card, can be found at the end of this post.

How to bake a brisket in the dutch oven

Pat the brisket dry using a cloth or paper towel.
Combine the dry rub ingredients in a small ramekin, then rub over the entire brisket.
Heat the dutch oven on the stove over medium-high heat with a dash of avocado oil or preferred oil of choice—sear meat on all sides, including ends.
Reduce heat to medium-low, and add in beef broth, red wine vinegar, apple cider vinegar, ketchup, and soy sauce.
Use tongs to baste the meat in the sauce before covering and placing it in the oven at 300°F for the first 2 hours.
After two hours, remove the lid and add in sliced onions, carrots, and potatoes. Cover and continue cooking for an additional hour or until vegetables are soft. (Wear oven mitts and be careful, as it will be hot!)
The meat will continue cooking for about 10 minutes after being removed from the heat.

Sliced brisket meat in beef broth on white marble.

Serve and enjoy! No meal is complete without dessert! Be sure to finish with some skillet brownies or deep-dish cookie cake.

Expert Tips

Watch the liquids. We do not want our brisket getting dry, so keep an eye on the liquid level and add more beef broth if needed.

Keep it covered while baking. We have made brisket recipes both ways, and trust me, keep it covered while it’s in the oven. The end result is so juicy and tender.

Watch the cook times. All ovens are different, and the last thing we want is an overcooked brisket. Keep an instant thermometer handy, and you should be good.

Wait before cutting into the meat. It is hard, I know, but giving it just a few minutes to rest will allow the juices to settle back into the meat. Besides, we don’t want to get burned on the hot pot, and it will give you time to prepare those side dishes!

Brisket serving suggestions

You may be thinking, “Do I really need to serve a side with this hearty meal?” the answer is yes!

Especially with guests, you can complement this meal with some cast iron cornbread, homemade bread, or roasted squash.

Oven braised brisket with carrots potatoes and onions.

Smoked vs. slow-braised brisket

Smoked brisket is becoming increasingly popular; it’s incredibly tender with a deep, smokey, rich flavor.

Slow-braised brisket or my dutch oven brisket, comes out tender and juicy with minimal prep work.

Then, once it’s in the oven, you can walk away until it’s ready. Perfect for those busy schedules.

FAQs for brisket

Can you use a Dutch oven as a slow cooker?

Slow cookers are most commonly thought of as a crockpot, while, in fact, a crockpot is only a type of slow cooker.

A slow cooker is anything that uses a method to cook over low, even heat, usually for several hours. So yes, the dutch oven can be used as a slow cooker!

What internal temperature should I cook my brisket?

Brisket, unlike other cuts of beef, should be cooked to an internal temperature of 195°F. Oven temp will largely determine the cooking time of your brisket.

It could take over 7 hours to cook brisket in the oven at 275 or right around 3-4 hours at 300°F.

Can I substitute other cuts for this recipe?

While falling in love with brisket usually happens at first bite, you can easily substitute this with any roast if brisket is unavailable. Some of my favorites include heel of round, chuck roasts, sirloin tip roasts, and venison roasts.

Just make sure to adjust cook times accordingly, as cook time will drastically be reduced.