Easiest Brisket
Indulge in the bold, savory flavors of the *Easiest Brisket*, a no-fuss, crowd-pleasing recipe perfect for weeknight dinners or special occasions. This tender, oven-braised beef brisket is seasoned with a simple yet flavorful spice rub featuring paprika, garlic powder, and onion powder, then slow-cooked in a rich mixture of beef broth and barbecue sauce. Perfectly seared before roasting, the brisket soaks up layers of flavor from sautéed onions and garlic while becoming melt-in-your-mouth tender. With just 10 minutes of prep time, this recipe is ideal for busy cooks seeking a show-stopping main dish. Serve it with hearty sides like mashed potatoes or roasted vegetables for the ultimate comfort meal. Whether you're planning a holiday gathering or a cozy family dinner, this brisket recipe will soon become a household favorite.
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Recipe Information
Ingredients
- 3 lbs beef brisket
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1.5 cups beef broth
- 1 cup barbecue sauce
- 1 tbsp olive oil
- 1 yellow onion
- 3 garlic cloves
Instructions
Preheat your oven to 300°F (150°C).
Trim any excess fat from the brisket, leaving a thin layer for flavor. Pat the brisket dry using paper towels.
In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, and onion powder. Rub this spice mixture evenly over both sides of the brisket.
In a large oven-safe Dutch oven or roasting pan, heat the olive oil over medium-high heat. Sear the brisket for 2-3 minutes per side until browned, then remove it and set aside.
Peel and slice the onion, and mince the garlic cloves. Add the onion and garlic to the same pan, sautéing for 2-3 minutes until softened and fragrant.
Pour the beef broth into the pan and use a wooden spoon to scrape up any browned bits from the bottom (this adds flavor). Stir in the barbecue sauce.
Return the seared brisket to the pan, fat-side up, and spoon some of the sauce over the top. Cover tightly with a lid or aluminum foil.
Place the pan in the oven and cook for 3.5 to 4 hours, or until the brisket is fork-tender.
Remove the brisket from the oven and let it rest, covered, for 15 minutes before slicing against the grain.
Serve warm with the pan juices spooned over the sliced brisket. Pair with mashed potatoes, roasted veggies, or your favorite side dishes.
Nutrition Facts
Calories |
3850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1279 mg | 426% | |
| Sodium | 10463 mg | 455% | |
| Total Carbohydrate | 131.3 g | 48% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 95.3 g | ||
| Protein | 409.5 g | 819% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 315 mg | 24% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 5031 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
