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Oven BBQ Brisket

Oven BBQ Brisket
This Recipe Is:

WebMD Recipe from EatingWell.com

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it’s baked. Here we use a full-flavored, smoky barbecue dry rub, then it’s slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

Ingredients
  • 2 medium
    shallots, minced
  • 2 cloves
    garlic, minced
  • 4 teaspoons
    chili powder
  • 4 teaspoons
    smoked paprika or Hungarian paprika
  • 2 teaspoons
    ground cinnamon
  • 2 teaspoons
    dried oregano
  • 1 teaspoon
    kosher salt
  • 4 pounds
    first-cut brisket or flat-cut, trimmed of fat
  • 1/4 cup
    Worcestershire sauce
  • 1 14-ounce can
    no-salt-added diced tomatoes
  • 1/4 cup
    packed dark brown sugar
  • 1/4 cup
    cider vinegar
Instructions
  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).

Note: To assure Kosher status, prepare recipe to meet Kosher guidelines. 

Tip

Make Ahead Tip: Bake, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 days or freeze for up to 1 month. Reheat, covered, in a preheated 350°F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reheating.

Nutritional Information

Makes: 12 servings
  • Calories228
  • Fat7 g
    • Saturated fat3 g
  • Cholesterol64 mg
  • Carbohydrates8 g
    • Dietary fiber1 g
  • Protein32 g
  • Sodium221 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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