Easy Braised Brisket


Oven Baked Beef Brisket | Best Brisket Recipe

Video taken from the channel: Anne’s Family Recipe


Simple Beef Brisket Gordon Ramsay

Video taken from the channel: Gordon Ramsay


Oven Baked Beef Brisket Made Easy and Simple

Video taken from the channel: TheCooknShare


Andrew Zimmern Cooks: Braised Brisket

Video taken from the channel: Andrew Zimmern


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BRAISED BRISKET RECIPE | Oven Texas Style Brisket Recipe | Slow Cooked Brisket Recipe

Video taken from the channel: Simply Mamá Cooks


BBQ Beef Brisket With Crunchy Coleslaw and Sweet Potato Wedges Recipe

Video taken from the channel: Jalebi Man Cooking

Directions Step 1 Preheat oven to 350 degrees F (175 degrees C). Advertisement Step 2 Heat olive oil in a large skillet over medium heat; cook and stir carrots, onion, mushrooms, and celery until Step 3 Combine kosher salt, black pepper, chili powder, cinnamon, nutmeg, allspice, cloves, and. Oil, salt, and pepper brisket, sear all sides until browned. Reduce heat to very low.

In a bowl, mix together barbecue sauce and water, add to brisket as well as onions and garlic. Cover and simmer for 1½-2 hours. Preheat an oven to 325°F. Season the brisket with the paprika, salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, warm the olive oil.

Add the brisket. Place the brisket on top and drizzle the top with oil. Wrap tightly and rest at room temperature for 2 hours. If you are making this ahead of time, you can refrigerate.

Meltingly tender brisket is the centerpiece of a family-friendly meal; leftovers make a tasty pasta ragu. If you plan to make Linguine with Beef and Onions, reserve eight ounces of sliced cooked brisket. Ingredients 3 pounds first-cut brisket (or flat-cut), trimmed of fat 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 1/2 teaspoon cayenne pepper For the Braising.

Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours.

Place the brisket back in the pan on top of the onions and spread the tomato paste on top. Scatter the carrots and garlic around the edges. Cover the pan tightly with aluminum foil or a lid, and bake for 1-1/2 hours.

Remove the pan from the oven and transfer the brisket to a cutting board. Sprinkle brisket evenly with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat a large Dutch oven over medium-high heat.

Coat pan with cooking spray. Add brisket to pan; cook 10. Preheat oven to 350°F with rack in lower third. Heat oil in a wide 5-to 6-quart heavy pot over medium-high heat until it shimmers.

Season brisket with 1 tsp.

List of related literature:

If the brisket isn’t tender enough at this point, continue to cook (still covered) for an additional 30 minutes.

“The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health” by Jimmy Moore, Adam Nally
from The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health
by Jimmy Moore, Adam Nally
Victory Belt Publishing, 2018

Trim any excess fat from the brisket and slice across the grain (don’t trim too much fat, though; the crispy bits taste great).

“Mastering the Grill: The Owner's Manual for Outdoor Cooking” by Andrew Schloss, David Joachim, Alison Miksch
from Mastering the Grill: The Owner’s Manual for Outdoor Cooking
by Andrew Schloss, David Joachim, Alison Miksch
Chronicle Books LLC, 2010

Bring it to a boil, then reduce the heat, cover, and simmer gently for about 3 hours, or until fork tender (there should always be enough water to cover the brisket; replenish the water if it gets too low).

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Cover pan with aluminum foil and roast until brisket is fully tender and fork slips easily in and out of meat, about 4 hours.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Simmer, covered, for 3 to 4 hours, until the meat is fork-tender, adding water as needed so that the brisket does not dry out.

“Keto Gatherings” by Kristie Sullivan
from Keto Gatherings
by Kristie Sullivan
Victory Belt Publishing, 2018

Add the brisket and cook until the bottom is very well browned, 5 to 7 minutes, then use tongs to turn it over and brown the other side.

“Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry” by Liana Krissoff, Rinne Allen
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry
by Liana Krissoff, Rinne Allen
ABRAMS, 2016

Add brisket to hot pan and brown on both sides.

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

Place brisket, fat side up, in skillet (brisket may climb up sides of pan); weight brisket with heavy Dutch oven or cast­iron skillet and cook until well browned, about 7 minutes.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

USE HEAVY-DUTY FOIL For this braise, we used 18inch-wide heavy-duty aluminum foil to seal in the brisket as it cooks.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Remove the brisket, and wrap in butcher or parchment paper.

“The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection” by Matt Moore
from The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
by Matt Moore
TI Incorporated Books, 2017

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Made this yesterday. It was good. The gravy is the star. Without it I think it’s a bit too much cooking to be worth it. Happy I made it though.

  • Hi,
    I have a question. I like andrew’s show, but could you guys get him a couple of new “This food is sooooo good faces”?
    He keeps showing the same ol’ expression (the eyes roll and he poofs his lips) when he taste people’s food no matter who or what it is. So basically the face is starting to look like fake expression, because he uses it all time.
    Thanks much!!

  • Brisket in a over…. BLASPHEMY!!!!!!
    I would try it. My self I just us salt, pepper and lots of smoke, but with all of those spices I bet it would taste good����✊

  • Just 50 50 black/white pepper and salt…. Thats it… Marinade for 6 hrs. Then smoke, garlic powder and molasses in water for a spray is ok to moisten. 225 14-16 hrs. Overhandling the meat! Typing this as an Austin Texas native….

  • “Chop those onions, not too thin…. LIKE YOU USED TO BE BEFORE YOU LET A WHOLE STARTER FOOTBALL TEAM RUN A TRAIN ON YOU!!!….then add some mustard powder and set for 350°.”

  • Look tasty but it would be nice to know what temp he cooked the brisket and the potatoes at. Some of the people commenting on here must be on drugs or something.

  • Trash quality.
    Trash cut of meat.
    Trash method of cooking.
    Trash recipe.

    But, it’s Gordon Fuckin Ramsey so it’s going to get a shit ton of views.
    It’s people like Gordon showing most of the US how to cook it the wrong that makes the right way (slow, low on the smoker) that much more rare. Thanks Gordon!

  • Lol this is a roast and they have to get at least the point of a brisket or get a thicker fat cap because the flat doesn’t have any marbling and the fat cap is too thin.

  • Hello Gordon Ramsay I think you are a awesome chef and have much love for you I have a question every time I try to make potato wedges in the oven they always come out dry or burn what can I do to prevent the?

  • Couldn’t really go wrong with this recipe, I changed and added a couple of things and served it tonight to a few friends, and it was great, thanks for the tips, I cooked mine for 2.5 hours on 180 and rested it for about 40 mins was delicate

  • Im a vegan and you can do the exact same thing with sweet potato and bread crumbs, taste exactly the same if not better but with no murder

  • I love this for its simplicity hassle free meal! The onion Apple gravy was a surprise treat! So simple and so yummy. Thanks again chef

  • This looks wonderful. I’m dying here. I just made cream of chicken dumpling soup and have some meatball soup leftover. I guess I’ll just have to have that. Thanks for another great recipe.

  • Dear Mr. Ramsey….. I love watching you cook. No doubt that what you have done to that brisket is probably tasty like everything else you cook, however putting a brisket in a oven is blasphemy here in America. Please don’t do that again.

  • For those wanting to know the temp and timings…


  • Get a bigger point with a nice fat cap and let that go low and slow “much longer than three hours” and season with salt, pepper, garlic powder, chili powder, and smoked paprika. No need to over do it. At least he didn’t use liquid smoke ��

  • As an American I can’t stress enough how you’re pronouncing the names of all of your ingredients wrongly. Lets call the whole thing off.

  • More of a pot roast really, which can be good too. But it should in no way be implied that it is a stand in for a BBQ brisket. Just as I wouldn’t imply cajun rice and shrimp is sushi even though they are both tasty rice and seafood dishes.

  • This is not the real deal. No wood smoke. No moist management process like a flavorized drip pan. Making a rub is part of the deal. Hickory and Apple Wood chunks and charcoal wood lumps adds tremendous flavor. Lastly, the drip pan. Put chopped apples and a 75/25 of pure pressed apple cider and water in a pan below the meat. Oh I forgot to mention. Prep all this in a good outdoor grill and manage it for 12 to 16 hours. Real love is when you show heart in long duration cooking. See https://youtu.be/nHqvJTfQh8U and enjoy.

  • That looks so good!! I love America’s Test Kitchen! I’ve learned so much about the science of cooking. Checking for that “mashed potato pancake” recipe, right after this. Thanks for such great recipes: ))

  • You’re such a good cook. I’ve been looking for a recipe for brisket and checked with you and I’m not disappointed can’t wait to try this.

  • I follow your channel and have viewed this recipe about a dozen times. Brisket was always intimidating but you made it look so easy. So I gave it a go this July 4th, omg it was soooo good ❤️ my family loved it. My mother and father inlaw loved it. This is definitely a win. Thanks girl!

  • This recipe KICKS ASS in terms of simplicity as well as the rubs great overall flavor. I had all the ingredients so I tried it and it was grrrrrrrreat as tony the tiger says. Really was. I cooked mine in my dutch oven but followed all your steps as if it were a roasting pan (I dont have a roasting pan). It worked great, the lid substituted the foil and it held in all the steam/juices wonderfully and in the end it pulled apart like a pulled pork sandwich for a lot less $ than dining out. It was amazing. Thank you Simply Mama chef!

  • For anybody trying this recipe let it be known finding a whole 7 pound brisket is very difficult
    The Packers cut brisket average range 12-15 pounds Do not talk to your butcher like he’s an idiot when he tells you this because he is right

  • Does it matter if you use cornstarch or flour to make the gravy? You don’t have the list of ingredients on the description like you used to, it makes it easy.

  • Just a heads sup for folks with a smaller piece of meat, using the 1-hr per pound at 250 rule really overcooked my 3lb brisket.

    It was still delicious, but not juicy.

    I think under 5lbs it likely needs a different formula for cooktime, so learn from my mistake!

  • I have to say I love how you use starting seasoning, but also what you used and why in your listed recipe. It makes it so convenient. Love your recipes and how easy it is do follow your directions, with having to goingnto a web site and search and never find what you want. Job well done.

  • Dang this looks amazing I’ll be making this..
    BTW what did you do with all the leftover sauce with all the oil after taking out all the onions?

  • Today I’m starting the second run. First time my guest’s directly wanted to come back once. Nothing on this recipe needs to be changed. It is just perfect. Thank you very much! 😉 Greetings from Amsterdam, Netherlands

  • I got a good cut of sirloin with fat in it (like your brisket) and followed every step of your recipe. Baked it for 2-1/2 hours. I made mashed potatoes on the side. It was a yummm. I want to do it again, on sirloin, searing it first, then putting everything on slow cooker. Will it be just as good? Would appreciate your reply, Dave. Thanks.

  • Oh my goodness, I’m salivating over what I’ve just watched!!! The brisket looked so juicy and delicious!!! And the green beans looked so amazing!!! I’ve never cooked brisket but I have a feeling I’ll be cooking it in the very near future!!! Thanks so much for sharing your recipe and making me so hungry!!! ☮️����

  • Next time you make this.. when it’s done cooking put it out on a cutting board, wrap it in foil and rest for an hour or so.. results in an even more tender and juicy bite ��

  • I cannot tell you how enjoyable I find your videos, Chef John. Well, ok, perhaps I can. I find them very enjoyable especially your delivery, humor and unangsty ( yes, that’s a word…now) approach to cooking. It’s how I cook, no need for stress in the kitchen because cooking is fun ( mostly). And not a lot of exact measuring except in baked goods because that’s usually necessary. Even so I usually use more spices and sugar than most recipes call for because I like garlic, cinammon, ginger (gingerbread recipes never have enough ginger in them) and sweets if it is a sweet dessert. I don’t subscribe to many channels but I subscribed to yours. Thanks for all your efforts. It pays off for the rest of us.

  • Will this cooking technique ( temperature per pound ratio) work on a smaller brisket. Like a two pound or a three pound brisket? Or will I have to lower temperature?

  • Hello Angie how are you doing on this fine day??? I just wanted to wish you a very Happy Mother’s Day… and I know this video is a little over a year old or so. But I just wanted you to know that I made this rub and I just got thru taste testing it and it is out of this world. I was trying to figure out a way to taste it and my cousin suggested that I try it on a chicharon….girl let me tell you…toss some of that rub over some plain pork skins and oh my you have a snack that you will want to keep eating… anyways thanks for the great recipes keep up the great work �������� ����