Comida Kraft
Recipe Box

Oven BBQ Brisket

(2) 2 Reviews
Prep Time
Total Time

16 servings

What You Need

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Make It

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  • Heat oven to 325°F.
  • Place meat, fat-side up in roasting pan; top with onions and barbecue sauce. Cover.
  • Bake 2 hours. Scatter potatoes and carrots around meat. Bake, covered, 1 hour or until meat is done (160°F).
  • Use slotted spoon to transfer potatoes and carrots to serving bowl; cover to keep warm. Transfer meat to carving board, reserving sauce and onions in pan. Cover meat to keep warm. Skim fat from reserved sauce; discard. Pour sauce and onions into saucepan; bring to boil on high heat. Simmer on medium-low heat 5 min. or until slightly thickened, stirring occasionally.
  • Carve meat across the grain into thin slices. Serve with vegetables and sauce.

Special Extra

Garnish with chopped fresh parsley just before serving.


  • 16 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 1-1/2 Starch
  • 2 Meat (L)
  • 1/2 Fat

Nutrition Bonus

Get 1/2 cup of the recommended 2-1/2 cups of vegetables per day in each serving. Plus, the carrots add an excellent source of vitamin A.

Nutritional Information

Serving Size 16 servings
Calories 230
% Daily Value
Total fat 7g
Saturated fat 2.5g
Cholesterol 60mg
Sodium 300mg
Carbohydrate 20g
Dietary fiber 2g
Sugars 9g
Protein 21g
Vitamin A 100 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Karonsq |

    Very easy to make. I will make again, however I will add some spices. Needed salt & pepper. Wasn't sure how the sauce was going to thicken so added a rue. Cook times were a little more than needed to be for my oven.

  • |

    Love it, Love it! I saw this in the Holiday issue (2012) Kraft Food & Family magazine and immediately went out to get the ingredients. The beef was absolutely delicious and the vegetables were perfectly cooked. I de-fatted the rest of the juices and simmered them down to a glaze rather than a sauce consistency. I would recommend getting the brisket with the fat layer on for extra juicieness and put it fat side up in the pan. My family was very pleased and asked for it to be a regular rotation at our house.