Oven-Roasted Brisket

Ingredients

1 whole beef brisket (approximately 4–5 pounds)

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon smoked paprika

1 tablespoon onion powder

1 tablespoon garlic powder

1 teaspoon ground cumin

1 cup beef broth or stock

1 large onion, thinly sliced

4 garlic cloves, finely chopped

Instructions:

Preheat the oven

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Set the oven to 300°F (150°C).

Prepare the brisket

Pat the brisket dry with paper towels. Rub the entire surface with olive oil.

Season generously

In a small bowl, mix together the salt, pepper, smoked paprika, onion powder, garlic powder, and cumin. Coat the brisket evenly on all sides with this spice blend.

Optional sear for extra flavor

Heat a large oven-safe skillet over medium-high heat. Sear the brisket for 4–5 minutes per side until a deep golden crust forms.

Layer the roasting pan

Arrange the sliced onions and chopped garlic evenly in the bottom of a roasting pan. Pour in the beef broth, then place the brisket on top—fat side facing up to keep the meat juicy.

Slow roast

Cover the pan tightly with foil or a lid and transfer to the oven. Roast for 3–4 hours, or until the brisket is fork-tender.

Rest before slicing

Remove from the oven and let the brisket rest, still covered, for about 20 minutes. This allows the juices to redistribute for maximum tenderness.

Slice and serve

Slice the brisket thinly against the grain. Serve with the caramelized onions and the savory broth from the pan spooned over the top.