This oven roasted brisket is juicy and full of flavor, perfect for any gathering or cozy dinner at home. It slows cooks to become tender and delicious!
Honestly, nothing beats the smell of brisket roasting in the oven. When I take it out, I can hardly wait to dig in! A side of mashed potatoes makes it even better!
Key Ingredients & Substitutions
Beef Brisket: This is the star of the show! You want a well-trimmed cut for less fat. If brisket isn’t available, you could use a chuck roast, although it may require a bit more cooking time.
Kosher Salt: It’s my favorite for seasoning because it dissolves easily and enhances flavor. If you’re using table salt, reduce the amount by half as it’s more potent.
Smoked Paprika: This adds a wonderful smokiness. You can substitute regular paprika if you don’t have smoked, or even try chipotle powder for an extra kick!
Red Wine: I love using red wine for richness, but if you prefer to skip it, beef broth works just as well for a delicious sauce.
How Do You Achieve Perfectly Tender Brisket?
Getting your brisket tender is key, and it all comes down to low and slow cooking. Here’s what to keep in mind:
- Preheat your oven to 300°F (150°C). This gentle heat helps break down the tough fibers in the brisket.
- Use a heavy roasting pan or Dutch oven. The tight coverage helps keep moisture in, preventing drying out.
- Cook for 3 to 4 hours until fork-tender. Be patient! Resist checking too often to maintain oven temperature.
- Let it rest. This is crucial! Letting the brisket rest for at least 20 minutes helps retain its juices.
By following these tips, you’ll have a melt-in-your-mouth brisket every time!
Tender Oven Roasted Brisket
Ingredients You’ll Need:
- 4 to 5 pounds beef brisket, well trimmed
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, smashed
- 1 cup beef broth
- 1/2 cup red wine (optional, for richness)
- 2 tablespoons Worcestershire sauce
How Much Time Will You Need?
This hearty brisket recipe requires about 15 minutes of prep time and 3 to 4 hours of roasting time, depending on the size of the brisket. Plus, be sure to allow at least 20 minutes for resting before you slice it. The result is a tender, flavorful brisket that’s well worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 300°F (150°C). While it warms up, grab a small bowl and combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, dried rosemary, and optional cayenne pepper. Stir these spices together until well mixed.
2. Season the Brisket:
Take your brisket and pat it dry with paper towels to help the seasoning stick. Drizzle the olive oil all over the brisket, then generously rub the spice mixture over every side of the meat. Make sure it’s coated well for maximum flavor!
3. Set Up the Roasting Pan:
In a large roasting pan or Dutch oven, lay down the sliced onions and smashed garlic cloves at the bottom as a flavorful base. Place the seasoned brisket on top of the onions, making sure the fat side is facing up. This allows the juices to baste the meat while it cooks.
4. Add Liquid and Cover:
Pour the beef broth, red wine (if using), and Worcestershire sauce around the brisket—be careful not to pour it directly on top so that the rub remains intact. Then cover the roasting pan tightly with a lid or aluminum foil to keep the moisture in.
5. Roast to Perfection:
Transfer the pan to your preheated oven and roast for about 3 to 4 hours. Your brisket is done when it’s fork-tender, and the cooking time will depend on the brisket size—plan for about 1 hour per pound. Check it at the 3-hour mark for tenderness.
6. Resting and Slicing:
Once the brisket is done, remove it from the oven. Tent it loosely with foil and let it rest at room temperature for at least 20 minutes. This resting period is crucial to keep all those delicious juices inside when you slice it!
7. Serve and Enjoy:
Slice the brisket against the grain into thick pieces, and serve it with the pan juices drizzled over the top. It pairs wonderfully with mashed potatoes or roasted vegetables for a comforting meal!
Enjoy your tender oven roasted brisket! It’s a delightful dish that brings warmth and happiness to any table!
Frequently Asked Questions (FAQ)
Can I Use a Different Cut of Meat?
Yes! While brisket is the traditional choice for this recipe, you can substitute it with a chuck roast or even a round roast. Just be aware that cooking times may vary, and you might need a little extra time to ensure tenderness.
How Should I Store Leftover Brisket?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To keep the brisket moist, add a little of the pan juices before sealing the container. You can reheat it in the oven at a low temperature to help retain moisture.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply replace it with an equal amount of beef broth or apple cider vinegar mixed with water. This keeps the moisture and flavor without the alcohol.
How Do I Know When the Brisket is Done?
Your brisket is done when it reaches fork-tenderness, which you can test by inserting a fork into the meat; it should easily twist and pull apart. A meat thermometer should read at least 190°F (88°C) for optimal tenderness.
