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4.5 from 10 votes

Oven Baked Beef Brisket

Oven Baked Beef Brisket will be the absolute star of your dinner table, any night of the week. If brisket seems ambitious to you, fear not! I have a recipe that is no fuss and full flavor.
Prep Time10 mins
Cook Time4 hrs 30 mins
Total Time4 hrs 40 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 8
Calories: 402kcal


  • 4 pound beef brisket
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper



  • Prepare the meat: Place your brisket fat side down in a 13 X 9.5 inch baking dish. In a small bowl whisk together your dry ingredients, plus the soy sauce and Worcestershire sauce and pour over the brisket then rub it all over. Cover and refrigerate overnight.
  • Bake the brisket: Preheat your oven to 300 F degrees. Remove your brisket from the fridge, cover it with foil and bake covered for 4 hours.
  • Meanwhile, combine your sauce ingredients together. After 4 hours, uncover the brisket and brush the sauce all over the brisket. Transfer the brisket back tot he one and bake further for another 30 minutes uncovered.
  • Let it rest: Remove the brisket from the oven and transfer it to a cutting board. Cover it with aluminum foil and let it rest for a good 15 minutes. This will ensure the juices stay in and your brisket doesn’t dry out. Finally, slice up and serve.


Store well in a shallow airtight container in the fridge and it will last for up to 3 - 4 days. Beef brisket also stores well in the freezer! Just wrap in plastic wrap and aluminum foil and it will keep for up to 3 months. Allow to thaw in the fridge overnight and then gently bring up to temperature in the oven.


Calories: 402kcal | Carbohydrates: 7g | Protein: 48g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 839mg | Potassium: 884mg | Fiber: 1g | Sugar: 5g | Vitamin A: 75IU | Vitamin C: 2.4mg | Calcium: 26mg | Iron: 5mg