Description
This oven-baked brisket recipe yields tender, flavorful beef that cooks low and slow to perfection. Marinated with a savory brisket rub and slow-roasted with aromatic garlic, onions, and a flavorful broth base, this dish is an ideal comfort meal for gatherings or family dinners.
Ingredients
Main Ingredients
- 5 to 6 pound beef brisket
- 4 garlic cloves (peeled and smashed)
- 2 large yellow onions (sliced)
- 1 bay leaf
- 1 cup beef broth
- 1 tablespoon cider vinegar
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
Brisket Rub
- (Use your favorite brisket rub or a homemade blend; measure quantity as needed to thoroughly coat brisket)
Instructions
- Prepare Brisket: Pat the brisket very dry with paper towels to help the rub adhere. Place it on a rimmed baking pan or large plate and rub all sides generously with the brisket rub. For best flavor, refrigerate for at least 4 hours or overnight to let the spices penetrate the meat.
- Preheat and Prepare Roasting Pan: Set your oven to 300 degrees Fahrenheit. In a large roasting pan, combine the smashed garlic cloves, sliced onions, bay leaf, beef broth, cider vinegar, and soy sauce. Stir to blend the flavors.
- Sear the Brisket: Heat a very large skillet over medium heat and add the vegetable oil. Place the brisket in the skillet and sear it for 3 to 4 minutes on each side until it achieves a deep golden brown color. Take care to monitor closely so the rub's sugars do not burn.
- Roast the Brisket: Transfer the seared brisket onto the bed of onions in the roasting pan, positioning it fat side up. Cover the pan tightly with foil to trap moisture. Bake in the preheated oven for 3½ to 4½ hours, or until the internal temperature at the thickest part reaches 195 degrees Fahrenheit for optimum tenderness.
- Rest and Serve: Remove the brisket from the oven and let it rest, loosely covered, for 20 minutes to allow juices to redistribute. Slice the meat against the grain and serve with pan juices spooned over for added moisture and flavor.
Notes
- For the best flavor, allow the brisket to marinate overnight with the rub in the refrigerator.
- Use a meat thermometer to ensure the brisket reaches the ideal internal temperature of 195°F.
- Resting the meat after cooking helps retain the juices, making for a moist bite.
- Slicing against the grain is crucial for tenderness.
- If desired, homemade brisket rubs typically include brown sugar, paprika, garlic powder, onion powder, salt, and pepper.
- Prep Time: 15 minutes active + 4 hours marinating
- Cook Time: 4 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
