Name: Oven Roasted Brisket Recipe
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 30 min
Cuisine: American
Ingredients: Beef Brisket: 1 whole beef brisket (5–6 pounds) Seasoning: 2 tablespoons olive oil, 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper (optional) For Cooking: 2 cups beef broth, 1 large onion sliced, 4 cloves garlic smashed, 2 tablespoons Worcestershire sauce

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Get ready to swoon over every slice of this Oven Roasted Brisket—a dish that’s pure comfort and guaranteed to impress! This method brings out melt-in-your-mouth tenderness, deep savory notes, and a beautiful, smoky crust, all from the cozy confines of your own kitchen. Whether you’re cooking for Sunday supper or a special occasion, this recipe delivers incredible flavor with suprisingly few simple ingredients. Pull up a chair, because you’re about to discover why Oven Roasted Brisket is about to become the star of your table!

Oven Roasted Brisket Recipe - Recipe Image

Ingredients You’ll Need

The magic here lies in just a handful of essential ingredients—each one carefully chosen to build layers of flavor, juiciness, and mouthwatering aroma. Think of them as your toolkit for transforming a humble cut into something truly memorable.

Beef Brisket (5–6 pounds): This cut is famous for its rich marbling, which turns the meat unbelievably tender as it slowly roasts.
Olive Oil (2 tablespoons): A light rub of oil helps the spices stick and promotes even browning for that irresistible crust.
Kosher Salt (2 tablespoons): Salt draws out juices and seasons the brisket all the way through—don’t be shy!
Black Pepper (1 tablespoon): Freshly ground pepper wakes up the flavors and adds a gentle bite.
Smoked Paprika (2 tablespoons): This is the secret ingredient that brings a subtle smokiness without a smoker.
Garlic Powder (1 tablespoon): Infuses every bite with garlic goodness for classic, savory depth.
Onion Powder (1 tablespoon): Adds a mellow sweetness and enhances the brisket’s natural flavor.
Cayenne Pepper (1 teaspoon, optional): A little heat goes a long way—add if you love some spicy kick!
Beef Broth (2 cups): Bathes the brisket in savory moisture, guaranteeing juicy, tender slices.
Onion (1 large, sliced): These caramelize under the brisket, creating an ultra-flavorful bed.
Garlic (4 cloves, smashed): Big, aromatic punches of sweet garlic flavor infuse the roasting juices.
Worcestershire Sauce (2 tablespoons): Brings a tangy, umami richness to every forkful.

How to Make Oven Roasted Brisket

Step 1: Prep and Trim the Brisket

Start by trimming your beef brisket, leaving about a quarter inch of fat on top—enough to keep things juicy, but not greasy. This fat melts down and bastes the meat as it slow roasts, helping you achieve that perfect tender bite reminiscent of the very best barbecue joints. Pat the brisket dry with paper towels to help the seasonings cling.

Step 2: Season Generously

Rub the entire brisket with olive oil, then shower it with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and a touch of cayenne pepper if you like a little extra warmth. Massage these spices right into the meat, making sure every nook and cranny is covered. For even deeper flavor, cover and refrigerate your seasoned brisket overnight before roasting.

Step 3: Build the Flavor Base

In a large roasting pan, scatter the sliced onion and smashed garlic cloves, creating a fragrant “bed” for the brisket to rest on. Set your brisket on top, fat side facing up—this will protect the meat and baste it as it cooks.

Step 4: Add the Juices

Pour beef broth and Worcestershire sauce around (not over) the brisket. This trio forms a rich base that steams and bathes the beef, infusing every slice with moisture and deep umami flavor.

Step 5: Slow Roast

Cover the pan tightly with foil and slide it into a preheated oven at 300°F (150°C). Gently roast the brisket for 4 to 5 hours, or until the meat is ultra-tender and shreds easily with a fork. The low, slow heat is the key to transforming tough brisket into a mouthwatering masterpiece.

Step 6: Finish Uncovered for a Crust

Crank the oven up to 375°F (190°C). Remove the foil and let the brisket roast uncovered for 30 minutes. This final blast caramelizes the spices, crisps the fat cap, and gives you that picture-perfect, drool-worthy crust that makes Oven Roasted Brisket so satisfying.

Step 7: Rest and Slice

Once it’s roasted to perfection, let the brisket rest (tent it loosely with foil) for at least 20 minutes. This patience pays off with juicy, even slices—cut against the grain for maximum tenderness. Don’t forget to serve with the pan juices spooned over the top!

How to Serve Oven Roasted Brisket

Garnishes

A sprinkle of fresh chopped parsley or cilantro adds a splash of color and freshness to balance the brisket’s deep, rich flavors. For a little zing, try pickled red onions or a few crunchy sliced scallions right over the top—guests will love the pop of brightness alongside the meaty richness.

Side Dishes

This Oven Roasted Brisket shines next to classic comfort sides like creamy mashed potatoes, roasted root vegetables, or a tangy coleslaw. Cornbread, soft dinner rolls, or crusty bread are also perfect for sopping up all those savory pan juices. For a lighter twist, pair with a simple green salad tossed in a zippy vinaigrette.

Creative Ways to Present

Bring the wow factor to your table by slicing the brisket and fanning the pieces out on a warm platter, drizzling generously with the glossy juices and scattered roasted onions. For a more rustic touch, serve straight from the roasting pan family-style, or pile brisket slices onto sandwiches and tacos for an easy weeknight crowd-pleaser. No matter how you serve it, Oven Roasted Brisket makes every gathering feel special.

Make Ahead and Storage

Storing Leftovers

Keep leftover brisket moist and flavorful by slicing only what you’ll eat right away, then storing the rest whole in an airtight container. Pour some pan juices over the meat to lock in juiciness before refrigerating—it’ll stay delicious for up to 4 days and makes amazing next-day sandwiches!

Freezing

If you have more brisket than you can enjoy in a few days, freezing is your friend. Wrap the cooled brisket tightly in foil, then place it in a freezer-safe bag with a little extra pan juice. Label and date your parcel—Oven Roasted Brisket holds up beautifully for up to three months in the freezer.

Reheating

For best results, reheat brisket slices gently in a covered pan with some pan juices or beef broth at 300°F (150°C) until warmed through. This keeps the meat succulent and prevents it from drying out. The microwave works in a pinch—use low power and cover with a damp paper towel to retain moisture.

FAQs

Can I prepare Oven Roasted Brisket ahead of time?

Absolutely! In fact, brisket often tastes even better the next day. Simply roast as directed, let cool, then refrigerate whole or sliced with the juices. Reheat gently and slice just before serving for party-perfect results.

How do I know when my brisket is done?

Use a fork to check tenderness—the brisket should give way easily when prodded, and the internal temperature should reach at least 200°F (93°C) for melt-in-your-mouth results. If it’s still tough, let it go a little longer (every brisket is a little different).

Can I use a smaller or larger brisket?

You sure can! Just adjust your cooking time accordingly. A smaller brisket will need less time in the oven, while a larger one could use an extra hour or so. It’s all about going low and slow until the meat is tender.

What if I don’t have smoked paprika?

No worries! Regular paprika works, or you can add a dash of chipotle powder for smokiness with mild heat. Smoked paprika really makes a difference flavor-wise, but Oven Roasted Brisket is forgiving and flexible.

Can I use store-bought broth?

Definitely! Store-bought beef broth works great. Choose a low-sodium version so you can control the salt, and don’t skip the Worcestershire sauce—it packs a punch and really elevates the pan juices.

Final Thoughts

If you’ve never tried making Oven Roasted Brisket at home, this is your sign—bold flavors, foolproof steps, and the kind of cozy, festive mood that comes from sharing really good food. I hope this dish becomes a favorite in your kitchen and at your table. Let the aroma fill your home and get ready for happy smiles all around!

Oven Roasted Brisket Recipe

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4.5 from 20 reviews

Author: admin
Total Time: 5 hours 30 minutes
Yield: 10 servings
Diet: Non-Vegetarian

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Description

This oven-roasted brisket recipe yields tender, flavorful beef that’s perfect for a hearty main course. Slow-roasted to perfection, this dish is infused with a blend of savory spices and aromatics, creating a mouthwatering meal for any occasion.

Ingredients

Beef Brisket:

1 whole beef brisket (5–6 pounds)

Seasoning:

2 tablespoons olive oil, 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper (optional)

For Cooking:

2 cups beef broth, 1 large onion sliced, 4 cloves garlic smashed, 2 tablespoons Worcestershire sauce

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Instructions

Preheat the Oven: Preheat the oven to 300°F (150°C).
Prepare the Brisket: Trim excess fat from the brisket. Rub brisket with olive oil and season with salt, pepper, paprika, garlic powder, onion powder, and cayenne.
Set Up the Pan: Place onions and garlic in a roasting pan. Put the brisket on top, fat side up.
Add Liquid: Pour beef broth and Worcestershire sauce around the brisket.
Cover and Roast: Cover the pan with foil and roast for 4–5 hours until tender.
Develop a Crust: Uncover, increase oven temperature to 375°F (190°C), and roast for 30 minutes.
Rest and Serve: Let the brisket rest before slicing against the grain. Serve with pan juices.