Oven Roasted Brisket

In the world of culinary delights, few dishes evoke the same sense of warmth and comfort as a slow-cooked brisket. The process of oven-roasting this beloved cut of meat transforms it into a tender, flavor-packed centerpiece that can elevate any gathering or family meal. Cooking brisket slowly allows the collagen to break down, resulting in a luscious texture that melts in your mouth. With its rich flavors and comforting aroma, oven-roasted brisket is not just a meal; it’s an experience that brings people together around the table.

Discover the art of slow cooking with this mouthwatering oven-roasted brisket that promises to be the star of your next meal. This recipe details how to select the best cut, season it perfectly, and achieve that melt-in-your-mouth tenderness everyone craves. Perfect for any occasion, your family and friends will be asking for seconds. Elevate your dining experience with this culinary delight! #Brisket #OvenRoast #ComfortFood #CookingTips #MealtimeMagic #CulinaryDelight #Foodie

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Ingredients

4 to 5 pounds beef brisket

2 tablespoons olive oil

1 tablespoon kosher salt

1 tablespoon black pepper

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon smoked paprika

1 tablespoon brown sugar

2 cups beef broth

1 cup red wine (optional)

1 large onion, sliced

4 cloves garlic, minced

2 sprigs fresh rosemary (or 1 teaspoon dried)

2 bay leaves

Instructions

Prepare the Brisket: Preheat your oven to 300°F (150°C). Pat the brisket dry with paper towels. In a small bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Rub this mixture all over the brisket, covering all sides.

Sear the Brisket: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Once hot, add the brisket and sear for 4-5 minutes on each side until it's nicely browned.

Add Aromatics: Remove the brisket from the skillet and set aside. In the same skillet, add sliced onions and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

Deglaze the Pan: Pour in the red wine (if using) and scrape the bottom of the pan to loosen any browned bits. Let it simmer for 2 minutes to reduce slightly.

Combine & Roast: Place the brisket back in the skillet, then add the beef broth, rosemary, and bay leaves. The liquid should come about halfway up the sides of the brisket. Bring to a gentle simmer.

Roast: Cover the skillet with a lid or use aluminum foil, then transfer to the preheated oven. Roast for 4-5 hours, or until the brisket is fork-tender. Check periodically and add more broth if necessary to keep the liquid level up.

Rest & Serve: Once cooked, remove the brisket from the oven, and let it rest for at least 30 minutes before slicing. Serve with a drizzle of the pan juices and your favorite sides.

Prep Time: 15 minutes | Total Time: 5 hours | Servings: 6-8 people