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Beef Brisket Oven - Image 2

Beef Brisket Oven

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This beef brisket oven recipe delivers tender, juicy results with a rich flavor profile. Perfect for special occasions or weekend family dinners.
Course Main
Cuisine American
Keyword beef brisket oven, oven brisket recipe, slow-cooked brisket, tender beef brisket
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 8 servings

Equipment

  • Dutch oven or heavy roasting pan with lid
  • Meat thermometer
  • Aluminum foil

Ingredients

  • 4-5 pounds beef brisket Preferably flat cut
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 large onion Sliced
  • 4 cloves garlic Minced
  • 2 cups beef broth
  • 1 cup red wine Optional, can substitute with more beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary

Instructions

  • Preheat your oven to 275°F (135°C). This low temperature ensures the brisket cooks slowly and evenly, resulting in tender meat.
  • Season the beef brisket generously with kosher salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the brisket on all sides until nicely browned, about 3-4 minutes per side. This step adds flavor through the Maillard reaction.
  • Remove the brisket from the Dutch oven and set it aside. Add onion and garlic to the pot, sautéing until softened, about 5 minutes.
  • Stir in tomato paste, smoked paprika, dried thyme, and dried rosemary, cooking for another 2 minutes to bloom the spices.
  • Pour in beef broth, red wine (if using), and Worcestershire sauce. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
  • Return the brisket to the pot, spooning some of the liquid over the top. Cover the Dutch oven tightly with a lid or foil.
  • Place the Dutch oven in the preheated oven and cook for 5-6 hours, or until the brisket is fork-tender. Check the brisket after 4 hours and baste it with the cooking liquid.
  • Once cooked, remove the brisket from the oven and let it rest for 30 minutes. This resting period allows the juices to redistribute throughout the meat.
  • Slice the brisket against the grain and serve with the cooking liquid strained and reduced as a sauce.

Notes

Chef's Tips:
• For enhanced flavor, marinate the brisket overnight in the refrigerator with the seasoning mixture
• Avoid slicing the brisket too early, as it may dry out
• Serve with a side of creamy mashed potatoes to soak up the delicious sauce
Food Safety:
• Ensure the brisket reaches an internal temperature of at least 190°F (88°C) for safe consumption
• Store leftovers in the refrigerator within two hours of cooking