Good and Easy Beef Brisket
Tender, flavorful, and effortlessly satisfying, this Good and Easy Beef Brisket recipe is perfect for a hearty family dinner or a crowd-pleasing centerpiece at gatherings. A 4-pound beef brisket is seasoned with a savory blend of kosher salt, smoked paprika, garlic powder, and black pepper, then seared to golden perfection before being slow-cooked to fork-tenderness in a rich bath of beef broth, Worcestershire sauce, and aromatics like fresh thyme and a bay leaf. Caramelized onions and sweet, rustic carrots elevate this dish with their natural sweetness, making it as visually appealing as it is delicious. With just 15 minutes of preparation and the magic of oven-braising, this brisket becomes melt-in-your-mouth perfection, served best with its pan vegetables and sauce for a comforting, homestyle meal. Ideal for those seeking classic braised beef recipes, this dish combines simplicity, bold flavor, and a touch of elegance for a memorable dining experience.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 medium yellow onion, sliced
- 3 large carrots, roughly chopped
- 3 fresh thyme sprigs
- 1 bay leaf
Instructions
Preheat your oven to 300°F (150°C).
Trim any excess fat from the beef brisket and pat it dry with paper towels.
In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
Rub the spice mixture evenly over the entire brisket, ensuring it's well coated.
Heat the olive oil in a large oven-safe roasting pan or Dutch oven over medium-high heat.
Sear the brisket on both sides until browned, about 4-5 minutes per side. Remove the brisket from the pan and set aside.
In the same pan, add the sliced onion and carrots. Sauté for 3-4 minutes until slightly softened.
Add the beef broth and Worcestershire sauce to the pan, scraping up any browned bits from the bottom.
Return the brisket to the pan, with the fat side up, and nestle it into the liquid and vegetables.
Add the thyme sprigs and bay leaf to the pan.
Cover the pan tightly with a lid or aluminum foil and transfer it to the preheated oven.
Cook the brisket for 3.5 to 4 hours, or until it becomes fork-tender.
Remove the pan from the oven and let the brisket rest for 15 minutes before slicing against the grain.
Serve the brisket with the vegetables and sauce from the pan. Enjoy!
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 90.2 g | 180% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 74 mg | 6% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1127 mg | 24% | |
*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.
