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This recipe for fall-apart brisket in the oven is a delicious and easy way to prepare a tender and flavorful brisket that practically melts in your mouth. The combination of spices, beef broth, and slow cooking results in a tender, juicy, and flavorful brisket that is perfect for a special occasion or for meal prep for the week. This recipe is perfect for those who want to enjoy a hearty and satisfying meal that is easy to prepare with minimal effort.

Oven Cooked Fall Apart Brisket

This recipe for fall-apart brisket in the oven is a simple and flavorful way to make a tender and juicy brisket that practically falls apart on your plate. The brisket is seasoned with a mixture of spices, Worcestershire sauce, soy sauce, honey, and beef broth, and then slow-cooked in the oven for several hours until it becomes fork-tender. The result is a rich and satisfying dish that is perfect for serving with your favorite sides, such as roasted vegetables or mashed potatoes. This recipe is perfect for those who are looking for an easy and delicious way to make a classic brisket that will please everyone at the dinner table.
This fall-apart brisket recipe is a main course dish that is perfect for dinner. It can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a salad, making it a versatile and satisfying meal. The cuisine is American, as brisket is a popular cut of meat in American cuisine and the seasoning and flavors used in this recipe are commonly found in American cooking.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Course Main Course
Cuisine American


  • large roasting pan
  • whisk
  • measuring spoon
  • mixing bowl
  • aluminum foil
  • chef's knife
  • Cutting board
  • fork


  • beef brisket
  • soy sauce
  • worcsestershire sauce
  • honey
  • olive oil
  • garlic powder
  • onion powder
  • dried thyme
  • paprika
  • black pepper and salt
  • beef broth
  • onion
  • cloves of garlic


  • Preheat the oven to 325°F.
  • In a small bowl, whisk together the olive oil, Worcestershire sauce, soy sauce, honey, garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper.
  • Place the brisket in a large roasting pan or Dutch oven. Rub the spice mixture all over the brisket, making sure to coat it well on all sides.
  • Add the beef broth, sliced onion, and smashed garlic cloves to the pan. Cover tightly with a lid or aluminum foil.
  • Bake for 3-4 hours, or until the brisket is very tender and easily falls apart when pulled with a fork.
  • Remove the brisket from the oven and let it rest for 10-15 minutes before slicing it against the grain.
  • Serve the brisket hot with the cooking juices spooned over the top


If you don't have Worcestershire sauce or soy sauce, you can use balsamic vinegar or red wine vinegar instead.
You can also add other seasonings like cumin, chili powder, or coriander for extra flavor.
Be sure to check on the brisket occasionally while it's cooking and add more beef broth if the pan becomes too dry. The liquid in the pan will help keep the brisket moist and tender.
Leftover brisket can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
The prep time includes the time it takes to season the brisket and prepare the ingredients. The cook time includes the time it takes to roast the brisket in the oven for several hours until it becomes fork-tender. The total time includes both the prep and cook times. Keep in mind that the cook time may vary depending on the size of the brisket and the oven temperature.


Serving: 165g
Keyword oven cooked brisket
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