Classic Oven-Roasted Brisket: Easy, Affordable, and Tasty

brisket

🥗Healthier: chuck roast

💰Cheaper: flank steak

Chuck roast is leaner while flank steak is often more affordable.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth can reduce sodium and calories.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika has less heat and is generally cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Preheat the oven to 350°F.

Season the brisket with about 1 tablespoon of coarse salt, ensuring to cover it well.

Add black pepper and granulated garlic to taste, adjusting according to preference.

Prepare an oven bag by adding 1 tablespoon of flour and shaking it to coat the inside.

Place chopped onions, carrots, and celery at the bottom of the oven bag (2 of each vegetable).

Put the seasoned brisket into the oven bag on top of the vegetables.

Sprinkle a package of dry onion soup mix over the brisket.

Gather the bag and tie it tightly, ensuring to poke 2-3 small holes for venting.

Place the bagged brisket into a cooking pan and put it in the preheated oven.

Cook the brisket for about 3.5 to 4 hours, checking for tenderness with a thermometer (should be around 200°F).

Once done, carefully open the bag to release steam and let the brisket cool to around 140-150°F before handling.

Remove the brisket from the bag and set it aside to cool further.

Collect the juices from the bag to use for making gravy, along with the cooked vegetables.

Blend the cooked vegetables with the collected juices to create a flavorful gravy.

If needed, add beef broth to adjust the consistency of the gravy.

Cooking Techniques

Equipment Needed

Spice Level: