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Beef Brisket Oven - Image 2

Beef Brisket Oven

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

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

Equipment

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

Method
 

  1. Preheat your oven to 275°F (135°C). This low temperature ensures the brisket cooks slowly and evenly, resulting in tender meat.
  2. 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.
  3. Remove the brisket from the Dutch oven and set it aside. Add onion and garlic to the pot, sautéing until softened, about 5 minutes.
  4. Stir in tomato paste, smoked paprika, dried thyme, and dried rosemary, cooking for another 2 minutes to bloom the spices.
  5. 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.
  6. Return the brisket to the pot, spooning some of the liquid over the top. Cover the Dutch oven tightly with a lid or foil.
  7. 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.
  8. 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.
  9. 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