Oven Roasted Brisket Cooking: A Step-by-Step Guide for Perfect Results

Oven roasted brisket cooking is a culinary experience that brings warmth and comfort to any gathering. This dish has a rich history, often associated with family celebrations and holiday feasts, particularly in Jewish and Southern American cultures. The slow-cooking process allows the brisket to become incredibly tender, while the spices and seasonings create a mouthwatering aroma that fills your kitchen. I love how oven roasted brisket cooking not only delivers a savory, melt-in-your-mouth texture but also offers the convenience of preparing a meal that can feed a crowd with minimal effort. Whether it’s a Sunday dinner or a festive occasion, this dish is sure to impress your guests and leave them asking for seconds!

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Ingredients:

• 4-5 pounds of beef brisket
• 2 tablespoons olive oil
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper (optional for heat)
• 1 cup beef broth
• 1 cup red wine (optional, can substitute with more beef broth)
• 2 large onions, sliced
• 4 cloves garlic, minced
• 2-3 sprigs fresh rosemary (or 1 tablespoon dried rosemary)
• 2-3 sprigs fresh thyme (or 1 tablespoon dried thyme)

Preparing the Brisket

Before we dive into the cooking process, let’s prepare our brisket. This step is crucial for ensuring that the meat is flavorful and tender.

1. Start by preheating your oven to 300°F (150°C). This low and slow cooking method is key to achieving that melt-in-your-mouth texture.
2. While the oven is heating, take your brisket out of the packaging and pat it dry with paper towels. This helps the seasoning stick better.
3. In a small bowl, mix together the kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using). This will be your dry rub.
4. Rub the olive oil all over the brisket, ensuring it’s evenly coated. Then, generously apply the dry rub, making sure to cover all sides of the meat. Don’t be shy with the seasoning; it’s what gives the brisket its flavor!

Preparing the Aromatics

Next, we’ll prepare the aromatics that will infuse the brisket with even more flavor during the cooking process.

1. Slice the onions into thin rings. You can use yellow or sweet onions, depending on your preference.
2. Minced the garlic cloves finely. This will add a wonderful aroma and depth to the dish.
3. Gather your fresh herbs. If you’re using fresh rosemary and thyme, rinse them under cold water and pat them dry. Remove the leaves from the stems of the thyme and chop the rosemary leaves finely.

Cooking the Brisket

Now that we have everything prepped, it’s time to cook the brisket. This is where the magic happens!

1. In a large, oven-safe roasting pan or Dutch oven, heat a tablespoon of olive oil over medium-high heat on the stovetop. Once hot, sear the brisket for about 4-5 minutes on each side until it’s nicely browned. This step adds a beautiful crust and enhances the flavor.
2. Once the brisket is browned, remove it from the pan and set it aside on a plate. In the same pan, add the sliced onions and sauté them for about 5 minutes until they start to soften.
3. Add the minced garlic to the onions and cook for an additional minute, stirring frequently to prevent burning.
4. Now, return the brisket to the pan, placing it on top of the sautéed onions and garlic.
5. Pour in the beef broth and red wine (if using) around the brisket. The liquid should come about halfway up the sides of the meat. This will keep it moist during cooking.
6. Sprinkle the chopped rosemary and thyme over the brisket, and cover the pan tightly with a lid or aluminum foil.
7. Transfer the pan to the preheated oven and let it roast for about 3-4 hours. The cooking time will depend on the size of your brisket. You want it to be fork-tender, so check it after 3 hours.

Resting and Slicing the Brisket

Once the brisket is done cooking, it’s important to let it rest before slicing. This allows the juices to redistribute throughout the meat, making it even more tender and flavorful.

1. Carefully remove the brisket from the oven and take off the lid or foil

   Conclusion:

   In summary, this oven roasted brisket recipe is an absolute must-try for anyone looking to impress their family and friends with a delicious, tender, and flavorful dish. The slow cooking process allows the spices to meld beautifully with the meat, resulting in a mouthwatering experience that will have everyone coming back for seconds. Whether you’re serving it for a special occasion or just a cozy family dinner, this brisket is sure to be the star of the show. For serving suggestions, I love to pair this brisket with creamy mashed potatoes or a fresh, tangy coleslaw to balance the richness of the meat. You can also slice it thinly for sandwiches, or chop it up for a hearty brisket chili. If you’re feeling adventurous, try adding different spices or a marinade to customize the flavor to your liking. The possibilities are endless! I encourage you to give this oven roasted brisket recipe a try and share your experience with me. I would love to hear how it turned out for you and any variations you might have tried. Cooking is all about experimenting and having fun, so don’t hesitate to make it your own. Happy cooking, and I can’t wait to see your delicious creations! Print
   

   Oven Roasted Brisket Cooking: A Step-by-Step Guide for Perfect Results

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   • Author: Layla
   • Total Time: 270 minutes
   • Yield: 8–10 servings 1x

   Print Recipe

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   Description

   This slow-cooked beef brisket is tender and packed with flavor, featuring a blend of aromatic herbs and spices. Perfect for family gatherings or special occasions, it’s a hearty dish that will impress your guests.

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   Ingredients

   Scale 1x2x3x

   • 4–5 pounds of beef brisket
   • 2 tablespoons olive oil
   • 2 tablespoons kosher salt
   • 1 tablespoon black pepper
   • 1 tablespoon garlic powder
   • 1 tablespoon onion powder
   • 1 tablespoon smoked paprika
   • 1 teaspoon cayenne pepper (optional for heat)
   • 1 cup beef broth
   • 1 cup red wine (optional, can substitute with more beef broth)
   • 2 large onions, sliced
   • 4 cloves garlic, minced
   • 2–3 sprigs fresh rosemary (or 1 teaspoon dried)
   • 2–3 sprigs fresh thyme (or 1 teaspoon dried)

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   Instructions

   1. Preheat your oven to 300°F (150°C).
   2. Let the brisket sit at room temperature for about 30 minutes.
   3. In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper (if using) to create a dry rub.
   4. Pat the brisket dry with paper towels.
   5. Rub olive oil all over the brisket, then generously apply the dry rub, ensuring all sides are covered.
   6. In a large roasting pan, combine beef broth and red wine (if using).
   7. Add sliced onions and minced garlic to the pan.
   8. Place the brisket on top of the onions and garlic, fat side up.
   9. Tuck fresh rosemary and thyme around the brisket.
   10. Cover the roasting pan tightly with aluminum foil.
   11. Cook in the preheated oven for about 3 to 4 hours, checking for tenderness after 3 hours.
   12. Once tender, remove the foil and increase the oven temperature to 350°F (175°C).
   13. Roast uncovered for an additional 30-45 minutes, until the internal temperature reaches about 195°F (90°C).
   14. Let the brisket rest in the pan for at least 20-30 minutes.
   15. Transfer to a cutting board and slice against the grain for tender pieces.
   16. Drizzle some of the cooking liquid over the slices before serving.

   Notes

   • For added flavor, consider marinating the brisket overnight with the dry rub.
   • Adjust the cayenne pepper based on your heat preference.
   • Leftover brisket can be stored in the refrigerator for up to 3 days or frozen for longer storage.

   • Prep Time: 30 minutes
   • Cook Time: 240 minutes