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Not only is this apple and onion smothered beef brisket easy and delicious, it’s also very fast (for a brisket recipe)! Cooking it low and slow often results in dried-out meat, so instead we dial up the temperature slightly and bake it in about half the time to ensure it’s both tender and moist.
Buttery, fragrant, and fork-tender brisket is easy to make in your own kitchen. Chef John‘s simple baked brisket recipe will wow your tastebuds with its juicy and savory flavor. Learn how to make this sensational dish, plus get tips on side dishes and storage.
How to Make Beef Brisket In the Oven
Making saucy, perfectly seasoned baked brisket is a breeze. You'll find the full recipe below with step-by-step instructions, but here's what you can expect when you make this top-rated recipe:
Start by generously seasoning both sides of the brisket, then refrigerate uncovered for 8-12 hours. Next, saute the onions over medium heat before adding the garlic, rosemary, and apple juice. Boil the mixture until the volume is reduced by half.
Add the apple-onion mixture and brisket to a baking dish and cook at 325 degrees F for about 90 minutes. Reduce the heat, continue cooking for another 2 hours, and transfer the brisket to a foil-tented plate. Make a gravy with the braising liquid and serve with the sliced beef.
What to Serve with Baked Beef Brisket
Beef brisket is a classic cookout dish that pairs well with many side dishes. Try treasured favorites like coleslaw, baked potatoes, or herbed rice to complement this beefy recipe. Baked beans and corn on the cob would also boost the flavor factor.
How to Store Leftover Baked Brisket
Leftover brisket in gravy lasts two days in the refrigerator, and two to three months in the freezer. Store it in an airtight container or heavy-duty freezer bag for best results.
Cookdap Community Tips and Praise
“The liquid was so savory and delicious, and the seasoning was perfect,” raves reviewer rs. “I was serving this to a native Texan so any brisket not good would have been heresy. He really liked it too!”
“By far the easiest method and the best outcome I have had cooking brisket,” shares home cook Joe. “I have done the low and slow method many times, results were always good however this method is now my go-to. The gravy is a bonus too. Go easy on the salt (I overdid it a little).”
“This is the best baked brisket that I have ever had, says kickchristine. “I have made it at least 10x and it has always been a party success!”
Ingredients
- 3 pounds first-cut brisket (or flat-cut), trimmed of fat
- 4 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- ½ teaspoon cayenne pepper
For the Braising Liquid
- 2 tablespoons butter
- 1 large yellow onion, sliced
- 1 teaspoon kosher salt
- 4 cloves garlic, sliced
- 1 tablespoon minced fresh rosemary
- 1 cup apple juice
Directions
Step 1
Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
Step 2
Preheat the oven to 325 degrees F (165 degrees C).
Step 3
Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
Step 4
Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
Step 5
Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
Step 6
Transfer brisket to a plate and tent with foil.
Step 7
Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
Step 8
Slice brisket across the grain and serve with the gravy.
Chef’s Notes:
If you decide to use a whole brisket, this method will work as shown, but you'll probably need to give it a little more time at the end to ensure it's fork-tender.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 338 | |
| % Daily Value * | |
| Total Fat27g | 34% |
| Saturated Fat11g | 56% |
| Cholesterol78mg | 26% |
| Sodium1268mg | 55% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 2% |
| Total Sugars4g | |
| Protein18g | |
| Vitamin C2mg | 12% |
| Calcium19mg | 1% |
| Iron2mg | 11% |
| Potassium253mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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