I love a good brisket. This Oven Baked Brisket comes out fantastic since it slow cooks to perfection in the oven. Since the vegetables cook right in the pot with it, you’ll have all of dinner covered while the oven handles a lot of the work. The sauce adds an extra delicious touch at the end that you will love. I sometimes make brisket in the crockpot but the oven works great and makes slow cooking a breeze.
Let’s take a moment to quickly explain the difference between crockpot and oven slow cooking. Both methods are so similar that they are practically interchangeable. One key difference that plays a role in this recipe is that you can braise the meat and slow cook to the end product all in the dutch oven. As a result, those flavors develope together creating a deep rich end result.
4 lbs brisket
Salt and pepper
3 tablespoons olive oil
1 large white onion, thinly sliced
5 garlic cloves, chopped
2 bay leaves
16 oz tomato sauce
6 oz tomato paste
3 cups beef stock
2 tablespoons vinegar
1/4 cup brown sugar
1 tablespoon onion powder
1 tablespoon paprika
3 large carrots, peeled and chopped into 2 inch pieces
Preheat oven to 325 degrees F. Season the brisket well with salt and pepper. Heat the olive oil in a large Dutch oven on medium high heat.
Sear the brisket on all sides. Remove from pan and set aside.
Cook onions, garlic and bay leaves for about 10 minutes until onions soften.
In a large bowl, whisk tomato sauce, tomato paste, beef stock, vinegar, brown sugar, onion powder and paprika together. Place the brisket on top of the onions and pour the sauce mixture on top. Bring to a boil, cover and place in the oven.
Bake for 2 hours then remove. Flip the meat over carefully and add the carrots. Cover and place back in the oven for another 1.5 hours.
Remove from Dutch oven and let rest for 10 minutes before slicing. Remove the bay leaves from the sauce, then remove onions and carrots to serve with the meat. Spoon pan juice over meat before serving.