Oven-Warmed Sliced Brisket – Simple & Comforting

This easy oven-brisket dish transforms pre-cooked sliced brisket into a tender, saucy meal in under an hour. It’s perfect for using leftover brisket or deli-style slices and turns them into a cozy, two-person dinner with minimal effort.

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Prep Time: 15 min | Cook Time: 30 min | Total: 45 min | Servings: 2

Ingredients

• 300 g cooked sliced brisket (leftover or deli-style, about 6–8 slices)
• 1 onion (thinly sliced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 20 g butter
• 250 ml beef stock
• 60 ml red wine (optional, can replace with more stock)
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 0.5 tsp smoked paprika
• 0.25 tsp dried thyme
• 0.5 tsp salt (plus more to taste)
• 0.25 tsp black pepper
• 1 tsp cornstarch (mixed with 1 tbsp cold water, optional for thicker sauce)
• 1 tbsp fresh parsley (chopped, optional for serving)
• 300 g baby potatoes (optional, for serving, or use mashed potatoes)
• 150 g green beans (optional, or any green vegetable side)

Instructions

1. Preheat the oven to 180°C (350°F). Lightly grease a small baking dish that will hold the brisket slices in a snug layer.
2. Heat the olive oil and butter in a pan over medium heat. Add the sliced onion and cook for 6–8 minutes, stirring often, until softened and lightly golden.
3. Stir in the minced garlic, smoked paprika, dried thyme, salt, and black pepper. Cook for 30–60 seconds until fragrant.
4. Add the tomato paste and cook for 1 minute, stirring to coat the onions. Pour in the beef stock and red wine (if using), then stir in the Worcestershire sauce and Dijon mustard.
5. Bring the mixture to a gentle simmer and cook for 3–4 minutes. If you prefer a slightly thicker sauce, stir in the cornstarch mixed with cold water and simmer for another 1–2 minutes until lightly thickened. Taste and adjust seasoning.
6. Arrange the sliced brisket in the prepared baking dish, slightly overlapping the slices. Pour the hot onion pan jus evenly over the brisket, making sure all slices are moistened.
7. Cover the baking dish tightly with foil and bake for 20–25 minutes, until the brisket is warmed through and tender. For thicker slices, add an extra 5–10 minutes.
8. Remove the foil and spoon some of the sauce over the top of the brisket. If you’d like lightly caramelized edges, bake uncovered for an additional 5 minutes.
9. Garnish with chopped fresh parsley and serve the brisket with plenty of the onion pan jus over potatoes and green vegetables, if using.

Ingredient Swaps

• butter → olive oil – for a dairy-free version
• beef stock → chicken stock – if that’s what you have on hand
• beef stock → vegetable stock – for a lighter, less meaty flavor
• red wine → extra beef stock plus 0.5 tsp balsamic vinegar – for a non-alcoholic option with depth
• Worcestershire sauce → soy sauce or tamari with a small pinch of sugar – if you’re out of Worcestershire
• Dijon mustard → any smooth mustard – use slightly less if very strong
• smoked paprika → sweet paprika – for a milder, non-smoky flavor
• brisket → leftover roast beef or pot roast – works well with other cooked beef cuts

Tips

• Use pre-cooked brisket that’s fully done; this recipe is for gently reheating and flavoring, not cooking it from raw.
• Cover the dish tightly with foil so the brisket steams in the flavorful jus and stays moist.
• If your brisket is very lean, you can add an extra 10 g butter or a splash of olive oil to the sauce for richness.
• Slice brisket against the grain for the most tender bite if you’re slicing it yourself.
• Leftovers keep well; reheat gently in a covered dish with extra stock if the sauce has thickened too much.

Nutrition (per serving)

• Calories: approximately 520 per serving (including some potatoes and green beans)
• Protein: 32g
• Carbohydrates: 32g
• Fat: 28g