This 5-ingredient oven beef using raw beef brisket points is the kind of set-it-and-forget-it dinner that makes weeknights feel special. Brisket points, the richer, more marbled end of the brisket, were once considered a humble cut, often reserved for slow smoking or long braises in Jewish and Texas barbecue traditions. Here, we lean into that same low-and-slow approach, but simplify the process by tossing everything straight into a 9x13 glass baking dish. A quick mix of pantry staples creates a savory, slightly tangy sauce that bastes the beef as it cooks, yielding tender, spoonable bites with almost no hands-on work.
Serve this oven beef spooned over creamy mashed potatoes, buttered egg noodles, or simple steamed white rice to catch all the rich juices. A crisp green salad with a sharp vinaigrette or roasted vegetables like carrots, Brussels sprouts, or green beans will balance the richness nicely. If you enjoy bread on the table, warm crusty rolls or sliced baguette are perfect for mopping up the sauce. A light red wine, such as a Pinot Noir, or a malty amber beer pairs well with the deep beefy flavor.
5-Ingredient Oven Beef Brisket PointsServings: 6
Ingredients
3 pounds raw beef brisket points, trimmed of excess hard fat and cut into 2-inch chunks
1 cup beef broth (low-sodium preferred)
1/2 cup ketchup
1/4 cup soy sauce (low-sodium if desired)
2 tablespoons packed brown sugar
Directions
Preheat your oven to 300°F (150°C). Place a rack in the center of the oven so the 9x13 glass baking dish will sit in the middle for even heat.
Place the raw beef brisket point pieces directly into a 9x13-inch glass baking dish, spreading them into an even layer so they cook uniformly. This is your main cooking vessel; no stovetop searing is needed.
In a medium bowl, whisk together the beef broth, ketchup, soy sauce, and brown sugar until the sugar is mostly dissolved and the mixture looks smooth and uniform.
Pour the sauce evenly over the brisket points in the glass dish, using a spatula or spoon to gently toss and turn the pieces so every surface is coated. The beef should be nestled in a shallow pool of sauce but not completely submerged.
Cover the 9x13 glass dish tightly with aluminum foil, crimping the edges well to keep in moisture. This trapped steam is what helps tenderize the brisket points as they cook.
Transfer the covered dish to the preheated oven and bake for 2 1/2 to 3 hours, or until the brisket points are very tender when pierced with a fork. Check once around the 2-hour mark; if the liquid seems low or is rapidly reducing, you can add a splash of water or extra broth to maintain a saucy environment.
When the beef is fork-tender, remove the foil and carefully stir the brisket points in the sauce to re-coat them with the concentrated juices. Return the dish to the oven, uncovered, and bake for an additional 15 to 20 minutes to slightly thicken and concentrate the sauce on top.
Remove the dish from the oven and let the beef rest for about 10 minutes. This brief rest allows the juices to settle. Taste the sauce and adjust with a little more soy sauce for saltiness or a pinch of brown sugar for sweetness, if needed. Serve the brisket points straight from the glass dish, spooning extra sauce over each portion.
Variations & Tips
You can easily adjust this 5-ingredient base to suit your household’s taste. For a bit of heat, whisk 1 to 2 teaspoons of crushed red pepper flakes or a spoonful of your favorite hot sauce into the sauce mixture before pouring it over the beef. If you prefer a smokier profile reminiscent of barbecue, add 1 teaspoon of smoked paprika or a few drops of liquid smoke (use sparingly). To make the dish slightly more tangy, swap half of the ketchup for chili sauce or add 1 to 2 tablespoons of apple cider vinegar. For a sweeter, more kid-friendly version, increase the brown sugar to 3 tablespoons and use regular (not low-sodium) broth and soy sauce, tasting at the end to avoid over-salting. You can also add vegetables directly to the dish: thick-sliced onions, large chunks of carrot, or halved baby potatoes can be tucked around the brisket points before baking, though this technically adds more ingredients beyond the core five. If you do this, cut vegetables into large pieces so they can withstand the long cooking time without disintegrating.
Food safety tips: Always start with properly refrigerated raw beef and keep it cold until you are ready to cook. Use a clean cutting board and knife for trimming and cutting the brisket points, and wash your hands, utensils, and any surfaces that come into contact with the raw meat thoroughly with hot, soapy water. The brisket should reach at least 145°F (63°C), but for tenderness you will typically be well above that by the end of the long braise; if you are unsure, you can spot-check with an instant-read thermometer. Do not leave the cooked beef at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Cool leftovers quickly and store them in shallow containers in the refrigerator for up to 3 to 4 days, or freeze for longer storage. Reheat gently until hot all the way through before serving again.
