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Simple Baked Brisket Recipe

User Rating 4 Star Rating (4 Reviews)

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simple baked brisket recipe beef receipt onion soup mix

Simple Baked Brisket Recipe

© 2007 Peggy Trowbridge Filippone
It is hard to believe this simple baked beef brisket uses only 4 main ingredients. It is incredibly flavorful and tender. The resting time is important in order to allow the flavorful juices to re-distribute throughout the brisket, otherwise it may be dry after cutting. Brisket should always be cut against the grain. Beef or chicken broth may be substituted for the red wine, if need be.

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Ingredients:

  • 1/2 sweet onion, sliced thin
  • 1/2 cup red wine
  • Kosher salt and freshly ground black pepper
  • 3 to 4 pounds flat-cut beef brisket, fat-cap on
  • 1 packet dry onion soup mix

Preparation:

Preheat oven to 450 F. Line a baking pan with foil.

Make a bed of the sliced sweet onion in the baking pan. Cover onions with the red wine.

Sprinkle the meaty side of the brisket generously with kosher salt and freshly ground black pepper. Turn over brisket and place on top of the bed of onions, fat-side up.

Sprinkle the top (fat-side) of the brisket evenly with the dry onion soup mix and more freshly ground black pepper.

Place in the hot oven, uncovered, and bake for 15 minutes. Remove the baking pan and cover tightly with foil. Lower heat to 325 F. Return covered pan to the oven and bake an additional 1-1/2 hours.

Remove pan from oven and let rest, still covered, for 15 minutes. Uncover and let rest an additional 15 minutes before slicing brisket across the grain to serve.

Yield: 4 servings

Simple Baked Brisket Recipe Photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.
User Reviews

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 5 out of 5
, Member Banning

Make this all the time - what a great aroma in the house on a cold day. I trim the brisket a little of excess fat and brown it on top of the stove first. I use a whole large onion and a half bottle of red wine. Fat can be separated from the juices while the brisket is resting and the result is a great sauce. I love this recipe! So easy -

34 out of 34 people found this helpful.

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