The Best Beef Brisket
Get ready to impress your guests with "The Best Beef Brisket," a melt-in-your-mouth masterpiece that’s perfect for any special occasion or cozy family dinner. This oven-baked beef brisket is seasoned with a bold dry rub featuring smoky paprika, garlic, onion powder, and a touch of sweetness from brown sugar, creating a flavor-packed crust. After a quick sear, the brisket is slow-cooked for hours in a rich blend of beef broth, Worcestershire sauce, and apple cider vinegar with caramelized onions and garlic, ensuring it comes out tender, juicy, and dripping with savory goodness. This recipe is easy to follow, with just 15 minutes of prep time, and yields perfectly shreddable meat that can be served with its own pan juices for a no-fuss crowd-pleaser. Whether you’re hosting a backyard barbecue, holiday feast, or craving comfort food, this slow-cooked beef brisket will steal the show! Perfect for keywords like "beef brisket recipe," "slow-cooked brisket," and "how to cook brisket in the oven."
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Recipe Information
Ingredients
- 5 lbs beef brisket
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 yellow onion, sliced
- 4 garlic cloves, crushed
- 2 tbsp apple cider vinegar
Instructions
Trim any excess fat off the beef brisket, leaving a thin layer for flavor and moisture.
In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, smoked paprika, and brown sugar.
Rub the spice mixture generously all over the brisket, ensuring an even coating. Let it sit at room temperature for 30 minutes to absorb the flavors.
Preheat your oven to 275°F (135°C).
In a large oven-safe roasting pan or Dutch oven, heat olive oil over medium-high heat.
Sear the brisket on both sides until browned, about 3-4 minutes per side. Remove the brisket and set aside.
In the same pan, add the sliced onion and crushed garlic. Sauté for 2-3 minutes until fragrant and softened.
Deglaze the pan by adding beef broth, Worcestershire sauce, and apple cider vinegar. Stir well, scraping up any browned bits from the bottom of the pan.
Place the brisket back into the pan, fat side up. Spoon some of the liquid mixture over the top.
Cover the pan tightly with aluminum foil or a lid to trap the moisture.
Transfer the pan to the preheated oven and cook for 8-9 hours, or until the brisket is fork-tender and shreddable.
Check the brisket halfway through cooking; if the liquid level is low, add a bit more beef broth to prevent drying.
Once cooked, remove the pan from the oven and let the brisket rest, covered, for 20 minutes before slicing.
Slice the brisket against the grain for the most tender pieces, and serve with the pan juices drizzled over the top.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 266 mg | 89% | |
| Sodium | 1679 mg | 73% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.2 g | ||
| Protein | 84.3 g | 169% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 942 mg | 20% | |
*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.
