Oven-Baked Brisket Recipe
Oven-Baked Brisket Recipe photo by Taste of Home
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Oven-Baked Brisket Recipe

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Texans like brisket cooked on the smoker, but this recipe offers convenient prep in the oven. Sometimes I make extra sauce to serve on the side. Round out the meal with potato salad and slaw. —Katie Ferrier, Houston, TX
TOTAL TIME: Prep: 15 min. + marinating Bake: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 1-1/4 hours
MAKES: 8 servings


  • 1 fresh beef brisket (4 to 5 pounds)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon onion salt
  • 1 tablespoon liquid smoke
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • Dash hot pepper sauce
  • SAUCE:
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon ground mustard
  • 3 drops hot pepper sauce
  • Dash ground nutmeg

Nutritional Facts

6 ounces cooked beef: 334 calories, 10g fat (4g saturated fat), 97mg cholesterol, 1922mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 48g protein.


  1. Place brisket, fat side down, in a 13x9-in. baking dish. In a small bowl, mix Worcestershire sauce, soy sauce, onion salt, liquid smoke, salt, pepper and pepper sauce; pour over brisket. Turn brisket, fat side up; refrigerate, covered, overnight.
  2. Remove brisket from refrigerator. Preheat oven to 300°. Bake, covered, 4 hours. In a small bowl, combine sauce ingredients. Spread over brisket. Bake, uncovered, 15-30 minutes longer or until tender. Cut diagonally across the grain into thin slices. Yield: 8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Oven-Baked Brisket in Taste of Home Christmas Annual Annual 2016, p86

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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