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Oven Barbecued Brisket

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Make It

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  • Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9x13 inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  • Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F. Bake the brisket, covered, for 2 hours.
  • Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more. Remove the meat from the sauce. Let rest for 10 minutes, and then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.


To make ahead: Bake as indicated above, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 hours or freeze for up to 1 month. Reheat, covered, in a preheated 350°F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reheating.

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