5. Braise the beef brisket in the oven for 3–4 hours. Heat up the oven to 400°F, and move the racks so the braising pan will fit in the middle. Once the oven is up to heat, cover and place it in the oven.Braise for 3–4 hours, flipping the brisket every hour.If the pan is getting too dry after 2 hours, you may want to add more wine, stock, or water. Once the brisket is fork tender, let it rest for 30 minutes in its own juice before slicing. Cut it against or across the grain, and serve with the pan juices.raise for 3–4 hours, flipping the brisket every hour. If the pan is getting too dry after 2 hours, you may want to add more wine, stock, or water. Once the brisket is fork tender, let it rest for 30 minutes in its own juice before slicing. Cut it against or across the grain, and serve with the pan juices.