The Best Oven Brisket Recipe

This kosher recipe for the Best Oven Brisket Recipe is super simple and so tasty. This is the most amazing brisket recipe you can make in an oven! Just like our recipe for Oven Baked Chuck Roast, the slow cook time really lets the meat have time to break down and become so tender you won't even need a knife to cut it. This recipe is kosher for Passover, gluten free, dairy free, and soy free.

Oven Baked Brisket Recipes are one of those staples that are served at most Jewish holidays. Whether it is Rosh Hashanah, Sukkot or Passover, a brisket main dish is usually found on our table. On our table, moist and juicy brisket has its place right next to Mashed Sweet Potatoes, Asian Cabbage Salad, and Quinoa Salad with Cranberries.

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• Ingredients in the Best Oven Brisket Recipe
• How to make the Best Oven Roasted Brisket step by step
• Oven Brisket Recipe Marinade Variations
• Equipment Needed for this recipe
• Storage
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• Oven Brisket Recipe Marinade Variations
• Food safety
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Ingredients in the Best Oven Brisket Recipe

This recipe for roasted beef brisket is made using only 8 ingredients and no dry rub: the marinade (7 ingredients) and the brisket. This marinade is similar to the one we use in our Marinated Chuck Eye Roast recipe which results is juicy and tender meat. The brisket marinade is super simple to throw together and is ready in under 5 minutes.

• Cola - any cola will do for the cooking process. There is no shortage of brands of kosher for Passover cola. Cola is used here as a meat tenderizer. Try our Classic Jewish Beef Brisket for a similar flavor made with sweet red wine instead of cola.
• Ketchup - for flavor.
• Apple cider vinegar - for flavor and to help tie the other flavors together.
• Salt.
• Honey - for sweetness.
• Onion - gives the marinade some body and a little bit of bite.
• Garlic cloves - for flavor.
• Brisket - we use a full packer brisket and trim it ourselves. We used the "flat" for this recipe and saved the "point" for our Smoked Brisket recipe. If you are not comfortable with trimming your own brisket, you can also ask your kosher butcher to prepare one for you.

See recipe card for quantities.

How to make the Best Oven Roasted Brisket step by step

Step 1 - Prepare the marinade.

Slice the onion into quarters and place it into the food processor or blender along with the ketchup, apple cider vinegar, salt, and honey. Liquefy and then add the cola. Pulse a few times to get some of the carbonation out and then mix until blended.

Pour over the brisket in a roasting pan. For an oven roasted brisket like this I usually leave the fat side of the brisket up so that it can render during the oven roast.

Cover with foil and let it refrigerate for 3 hours. Ideally, you will marinate overnight for a fuller flavor. Make sure that you marinate and cook with the brisket fat side up.

Step 2 - Slow Cook the brisket in the oven.

Cover with aluminum foil and cook the beef brisket in the oven at 300ºF for 4 hours cooking time. Check to make sure that the meat has reached an internal temperature of 190ºF - 210ºF before removing. Use a meat thermometer to check this. If the brisket temperature is not in that range, cover and cook for 20 minutes and check again. Slow roasted brisket takes time but it is well worth it!

Let the cooked beef brisket cool for at least 1 hour minutes before serving. This allows time for it to set and firm up before slicing on a cutting board.

Oven Brisket Recipe Marinade Variations

• Spicy - Add 1 tablespoon of red pepper flakes or when it is not Passover you can use 2 tablespoon of sriracha sauce.
• Less sweet - leave out the honey from the marinade for a less sweet brisket.
• Smoked brisket - instead of oven slow cooking the brisket, toss it on the smoker or grill fat side down. You will need to know how to do this but this marinade is excellent for smoking as well. You can also put ½ teaspoon of liquid smoke into the marinade for a similar effect. If you would rather use a dry rub, try our Kosher Smoked Brisket recipe.
• Slow Cooker Brisket - if you don't want to make this brisket recipe oven roasted, you can try it in the slow cooker using the same marinade.

Equipment Needed for this recipe

One of the things I love about this recipe is that you don't need any special equipment. Just a food processor or blender. Make sure that you have a roasting pan large enough to for whatever size brisket you use. A lot of Jewish schools have fund raisers around Passover and Rosh Hashanah that sell foil pans that are the right size for this recipe.

Storage

This brisket recipe is easy to store. In fact, since it is pretty demanding on your oven, make the brisket in advance and freeze it to serve at your Yom Tov or Shabbat meal later on. Here are some storage tips:

• Slice before freezing.
• Don't toss away any of the juices in the pan.
• Take the brisket out of the freezer the night before serving and let it come to room temperature before reheating.
• Reheat at 250ºF for about an hour.

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Food safety

• Cook to a minimum temperature of 190 °F
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

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