Homestyle Beef Brisket
Tender, flavorful, and irresistibly satisfying, this Homestyle Beef Brisket is a comfort food classic perfect for any family gathering or Sunday dinner. Slowly braised to perfection in a rich blend of beef broth, Worcestershire sauce, and aromatic herbs, this recipe ensures melt-in-your-mouth brisket infused with hearty, savory goodness. The seasoning mix of kosher salt, paprika, garlic powder, and onion powder creates a deeply flavorful crust, while golden-brown caramelized onions and tender carrots complement the dish beautifully. Cooked low and slow in the oven, this 4-pound brisket turns into a fork-tender masterpiece that pairs excellently with mashed potatoes or fresh crusty bread, making it a dinner you'll keep coming back to. Whether you're a seasoned cook or a beginner, this easy-to-follow recipe seamlessly brings homestyle flavors to your table.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 tablespoons Kosher salt
- 1 tablespoon Freshly ground black pepper
- 1 tablespoon Paprika
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 2 tablespoons Olive oil
- 2 large Yellow onions, sliced
- 3 large Carrots, cut into chunks
- 2 cups Beef broth
- 2 tablespoons Worcestershire sauce
- 2 pieces Bay leaves
- 4 sprigs Fresh thyme
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef brisket dry with paper towels. Generously rub it with kosher salt, black pepper, paprika, garlic powder, and onion powder to season on all sides.
In a large, oven-safe roasting pan or Dutch oven, heat olive oil over medium-high heat. Sear the brisket on all sides until it develops a golden-brown crust, about 3-4 minutes per side. Remove the brisket and set it aside.
In the same pan, add the sliced onions and cook until softened, about 5 minutes. Stir in the carrots and continue to cook for another 2-3 minutes.
Deglaze the pan by pouring in the beef broth and Worcestershire sauce, scraping up any browned bits at the bottom with a wooden spoon. Bring the liquid to a gentle simmer.
Return the seared brisket to the pan, fat-side up. Add bay leaves and thyme sprigs, then cover the pan tightly with a lid or aluminum foil.
Transfer the pan to the preheated oven and cook for 4.5 to 5 hours, or until the brisket is fork-tender. Check occasionally to ensure there is enough liquid, adding more beef broth if needed.
Once cooked, remove the pan from the oven and let the brisket rest for 15 minutes before slicing. Slice the brisket against the grain for maximum tenderness.
Serve the brisket with the cooked vegetables and pan juices drizzled over the top. Enjoy!
Nutrition Facts
Calories |
4798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.9 g | 319% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 12763 mg | 555% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 27.4 g | ||
| Protein | 547.6 g | 1095% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 491 mg | 38% | |
| Iron | 57.4 mg | 319% | |
| Potassium | 7208 mg | 153% | |
*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.
