Real Recipes From Real Home Cooks ®

beef essentials: oven-baked brisket & veggies

(1 rating)
Recipe by
Andy Anderson !
Wichita, KS

I made this brisket for Sunday dinner, and everyone loved it. I used a two-heat cooking method, and a “special” dry rub. A few hours later, we had brisket, taters, and carrots… So yummy. FYI: I really wanted to take some photos of the brisket on the plate with the veggies, but my hungry guests grabbed it up before I could snap the photos. So, you ready… Let’s get into the kitchen.

(1 rating)
yield 4 - 5
prep time 15 Min
cook time 3 Hr 30 Min
method Bake

Ingredients For beef essentials: oven-baked brisket & veggies

  • 1 Tbsp
    chili powder
  • 1 Tbsp
    hungarian paprika
  • 1 Tbsp
    ground jalapeño peppers
  • 1 Tbsp
    coconut sugar
  • 1 tsp
    salt, kosher variety
  • 1 tsp
    ground black pepper
  • 1 tsp
    ground cumin
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    dry mustard
  • 2 lb
    beef brisket, trimmed
  • 1 c
    beef stock
  • small red potatoes, sliced in half
  • carrots, thickly sliced on the bias

How To Make beef essentials: oven-baked brisket & veggies

  • 1
  • 2
    Chef's Note: The spice mix should be enough for two briskets. Just place it in a tightly-sealed jar, and keep out of the heat, or sunlight.
  • 3
    Gather your Ingredients (mise en place).
  • 4
    Place a rack in the bottom position, and preheat the oven to 350f (175c).
  • 5
    Remove the brisket from the fridge, trim of excess fat, and pat dry with a paper towel.
  • 6
    Mix all the dry ingredients together in a small bowl.
  • 7
    Add some aluminum foil to a baking dish, cover with a piece of parchment paper, and add enough potatoes to cover the bottom of the dish, and then sprinkle with a bit of salt and pepper.
  • 8
    Chef’s Note: The aluminum foil should be long enough to cover the brisket.
  • 9
    Rub the spice mix into the brisket, place on top of the potatoes, and then pour in the beef stock.
  • 10
    Leave the brisket unwrapped, and then place into the preheated oven for 1 hour.
  • 11
    Remove from the oven and add the carrots.
  • 12
    Wrap the brisket in the aluminum foil, reduce the oven temperature to 310f (155c).
  • 13
    Bake until fork tender, about 2 – 2.5 hours.
  • 14
    Open the aluminum foil, increase the heat back to 350f (175c), and bake, uncovered, for an additional 30 minutes.
  • 15
  • 16
    Remove from the oven, allow to rest for 15 minutes before carving, and serve with the potatoes, and carrots. Enjoy.
  • 17
    Keep the faith, and keep cooking.

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