Beef Essentials: Oven-Baked Brisket & Veggies

Andy Anderson !


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 vote

4 - 5
15 Min
3 Hr 30 Min



  • 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


  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.
  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.

Printable Recipe Card

About Beef Essentials: Oven-Baked Brisket & Veggies

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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