Easy 4-Ingredient Baked Brisket

Baked brisket
Baked beef brisket cooked in red wine Alexandra Grablewski/Getty Images
Prep: 5 mins
Cook: 2 hrs
Total: 2 hrs 5 mins
Servings: 6 serving
Yield: 3 to 4 pounds
Nutrition Facts (per serving)
931 Calories
56g Fat
10g Carbs
88g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 931
% Daily Value*
Total Fat 56g 72%
Saturated Fat 22g 110%
Cholesterol 321mg 107%
Sodium 725mg 32%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 88g
Vitamin C 3mg 16%
Calcium 73mg 6%
Iron 8mg 43%
Potassium 853mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Incredibly flavorful and tender, it is hard to believe that this baked beef brisket uses only 4 main ingredients. Beef or chicken broth may be substituted for the red wine if preferred.

Brisket should always be cut against the grain. Resting time prior to cutting is important to allow re-distribution of the flavorful juices throughout the meat.

Ingredients

  • 1/2 sweet onion, thinly sliced

  • 1/2 cup red wine

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1 (3- to 4-pound) flat-cut beef brisket, fat-cap on

  • 1 (1-ounce) envelope dry onion soup mix

Steps to Make It

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

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

  3. 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.

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

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

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

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