Baked Brisket

Baked Brisket

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"The red wine vinegar and cilantro make this brisket really something special. Everyone who has tried it has loved it and always asks for more! It is really important to let this marinate for a full day -- it makes all the difference."
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1 d 6 h 20 m servings 487 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 487 kcal
  • 24%
  • Fat:
  • 40.2 g
  • 62%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 26.1 g
  • 52%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Trim the excess fat from the brisket. Poke a lot of holes all over brisket with a skewer. Briskets are usually long, so cut meat in half so that it will fit into a large, resealable bag with the marinade.
  2. In a blender, combine garlic, cilantro, and vinegar. Blend until smooth. Pour marinade into resealable bag with the meat. Marinate in the refrigerator for 24 hours.
  3. Preheat oven to 300 degrees F (150 degrees C).
  4. Shake flour into largest-size oven cooking bag. Place brisket into bag. Close bag and pierce as instructed on package. Layer the onions on top of the brisket, inside of the bag. Place on baking pan in the center of the oven.
  5. Bake in preheated oven until tender, about 6 hours. Slice thinly across the grain to serve.


  • Editor's Note:
  • Use heavy-duty foil to wrap the brisket if you don't have an oven bag. Place foil-wrapped brisket on a rimmed baking sheet to catch drips.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


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The marinade makes the flavor a little tangy but enjoyable. The 3 onions are a bit much and take away from the aroma while cooking. I used 1 and a 1/2 onions and the aroma was very pleasant wh...

The flavor was really good (marinated the brisket for about 36 hrs) but the meat itself was really tough and stringy. I've never used baking bags before so I didn't know what to expect. I might ...

I kinda did this one out of the box. I rubbed the beef with rib rub, wrapped it up in 3 layers of foil and before I closed it up, added a maybe 1/2 each of red wine vinegar and soy sauce. Popped...

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