How To: Oven-cook beef brisket

Make a fantastic brisket for your next holiday meal. Brisket can be dry and bland when not done correctly so remind everyone just how delicious and oven-roasted beef brisket can be with this flavor popping recipe.

Learn the basics of preparing brisket in the oven for a tender, juicy main dish.

You Will Need

* 5 - 6 lbs. beef brisket
* 2 tbsp. salt
* 2 tsp. ground black pepper
* 4 cloves garlic, minced
* 2 tsp. dried oregano leaves
* 8 carrots, peeled and cut into chunks
* 8 celery stalks, cut into chunks
* 6 onions, sliced
* 6 fresh or dried bay leaves
* 1 46-oz. can tomato juice
* Heavy roasting pan
* Parchment paper

Step 1: Preheat the oven

Preheat the oven to 350 degrees Fahrenheit. Put the brisket in the roasting pan.

Step 2: Mix ingredients

In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture onto the brisket. Cover the brisket with the carrots, celery, onion, and bay leaves.

Step 3: Pour tomato juice

Pour the tomato juice on the brisket so that covers about three-quarters of the meat. Cover the pan with parchment paper; then with aluminum foil.

Don't let the foil touch the meat, since it will react with the tomato juice and affect the flavor.

Step 4: Bake

Bake for three to three and a half hours, until the meat is tender.

Test the meat by piercing the center of the brisket with a fork. If it goes in the meat easily, it's done.

Step 5: Remove brisket from pan

Remove the brisket from the pan and onto a plate. Allow it to rest. In the meantime, place the pan with the juice across two stovetop burners, and boil the mixture over medium heat for 30 minutes, until the sauce is thickened.

Step 6: Slice and serve

Slice it thinly across the grain and serve with the sauce.

The fat in beef brisket from corn-fed steers contains nearly 50 percent oleic acid – the same monounsaturated fatty acid found in olive and canola oils.