Go Back

Oven Warmed Beef Brisket

Print Recipe
Course Main Course

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
 

  • Preheat the oven to 180°C (350°F). Lightly grease a small baking dish that will hold the brisket slices in a snug layer.
  • 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.
  • Stir in the minced garlic, smoked paprika, dried thyme, salt, and black pepper. Cook for 30–60 seconds until fragrant.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Garnish with chopped fresh parsley and serve the brisket with plenty of the onion pan jus over potatoes and green vegetables, if using.
Keyword beef