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Nana Lara's Brisket


"Easy and festive brisket, straight from my grandma in Newfoundland. This recipe is goof-proof and very tasty. Really good with a glass of Lambrusco, a sparkling red wine, or with ale."
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4 h 40 m servings 495 cals
Original recipe yields 10 servings


  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 943 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up.
  3. Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple.
  4. Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 12
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Will make again. From my husband, "mommy's brisket is good!" It was delicious - even without the pinneaples (I didn't have any on hand).

Excellent flavor! I only had a 1.5 lb brisket so I quartered the recipe (and also omitted the pineapple). But I used the baking directions from the "Easy Bake Brisket" recipe because it seemed e...

I found this recipe when searching for something to do with a brisket I had. My family loved!!! We now make it for every special occasion and big get together. Would definitely say give it a try...

Definitely deserves the 5 star rating! So juicy, so tender, so easy and loaded with flavor. I followed the recipe exactly, omitting the pineapple because I didn't have any on hand but it didn'...

BRISKET SHOWDOWN! Nana Lara's Brisket vs. Wine-Braised Beef Brisket (both 5 star ratings but which did we like better?) Used the cooking method from this recipe for both briskets. Both wer...

Didn't have meat tenderizer, instead added 1 Tbsp McCormick Season-All & 1 Tbsp Goya Adobo; increased brown sugar (light) to 1-1/2 Tbsp - all on a 5# fresh brisket. Also- crushed pineapple us...

This was amazing. Flavor was incredible. Simple and delicious. Will maybe try in a crock pot to save on time.

This was fantastic!!! I changed a bunch of stuff, royally messed it up, and even with all my mistakes it still turned out awesome. I used a rib eye roast, I didn't have onion powder so I doubled...

Awesome. If you don't like heat then hold off to half tablespoon. But very tender and the best brisket I EVER made.