Oven Brisket
Perfectly tender and bursting with rich, smoky flavors, this Oven Brisket recipe is a foolproof way to achieve melt-in-your-mouth beef without a smoker! Featuring a robust spice rub of paprika, garlic powder, and dried thyme, this 4-pound brisket is seared to lock in flavor before slow-roasting for five hours in a savory bath of beef broth, Worcestershire sauce, and caramelized onions. The result? An ultra-juicy centerpiece with a delectable crust and a velvety pan sauce that’s perfect for drizzling. With minimal prep and a low-and-slow cooking method, this crowd-pleasing brisket is ideal for family dinners, potlucks, or holiday feasts. Serve it alongside roasted vegetables, mashed potatoes, or crusty bread to soak up every last drop of the flavorful juices.
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Recipe Information
Ingredients
- 4 pounds beef brisket
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 yellow onion, sliced
- 4 garlic cloves, minced
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 with paper towels.
In a small bowl, mix together kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme to make the spice rub.
Rub the olive oil all over the brisket, then coat it generously with the spice rub, pressing it into the meat to ensure good coverage.
Heat a large skillet over medium-high heat. Sear the brisket for 2-3 minutes on each side until browned, creating a flavorful crust. Transfer the brisket to a large roasting pan.
In a medium bowl, whisk together beef broth and Worcestershire sauce. Pour the mixture around the brisket in the roasting pan.
Scatter the sliced onion and minced garlic around the brisket in the pan.
Cover the roasting pan tightly with foil to seal in the moisture.
Place the pan in the preheated oven and cook for approximately 5 hours, or until the brisket is fork-tender. Check the liquid level halfway through cooking, and add more beef broth if needed to prevent drying out.
Once cooked, remove the pan from the oven and let the brisket rest, still covered, for 20 minutes.
Slice the brisket against the grain into thin slices, and serve with the pan juices spooned over the top.
Nutrition Facts
Calories |
4622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.8 g | 318% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 1706 mg | 568% | |
| Sodium | 10831 mg | 471% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 8.1 g | ||
| Protein | 543.5 g | 1087% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 354 mg | 27% | |
| Iron | 55.8 mg | 310% | |
| Potassium | 6149 mg | 131% | |
*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.
