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.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 300°F (150°C).
- Let the brisket sit at room temperature for about 30 minutes.
- 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.
- Pat the brisket dry with paper towels.
- Rub olive oil all over the brisket, then generously apply the dry rub, ensuring all sides are covered.
- In a large roasting pan, combine beef broth and red wine (if using).
- Add sliced onions and minced garlic to the pan.
- Place the brisket on top of the onions and garlic, fat side up.
- Tuck fresh rosemary and thyme around the brisket.
- Cover the roasting pan tightly with aluminum foil.
- Cook in the preheated oven for about 3 to 4 hours, checking for tenderness after 3 hours.
- Once tender, remove the foil and increase the oven temperature to 350°F (175°C).
- Roast uncovered for an additional 30-45 minutes, until the internal temperature reaches about 195°F (90°C).
- Let the brisket rest in the pan for at least 20-30 minutes.
- Transfer to a cutting board and slice against the grain for tender pieces.
- 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