Brisket is an amazing cut of beef that when baked low and slow in the oven is incredibly tender and flavorful. Today I’m sharing my mom’s easy and delicious recipe for Oven Baked Brisket.
Thank you so much to the Pennsylvania Beef Council for sponsoring this video! For more information visit their website: www.pabeef.org
NORTHEAST BEEF DIRECTORY: https://www.nebpi.org/northeast-beef-directory
Oven Baked Brisket Recipe
3 lb. beef brisket
1-14 oz. can jellied cranberry sauce
1 packet onion soup mix
½ c. water
Preheat oven to 325*.
Place the brisket in a large roasting pan. Stir together the cranberry sauce and onion soup mix in a bowl until combined. Pour the cranberry mixture all over the surface of the brisket. Pour ½ c. water all around the perimeter of the brisket. Cover the roasting pan tightly with foil. Bake the brisket at 325* for 3 hours (or 1 hour per pound depending on how large your brisket is). Allow meat to rest for about 15-20 minutes before slicing. Slice the beef “against the grain” (in the opposite direction that the lines in the meat are going) to ensure the most tender beef possible! Serve over mashed potatoes or as a sandwich. ENJOY!
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