Savory Oven Roasted Brisket with Herb Crust

Ingredients

• 4 pounds beef brisket
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 2 tablespoons smoked paprika
• 1 tablespoon brown sugar
• 1 tablespoon coarse salt
• 1 teaspoon black pepper
• 1 cup beef broth
• 1 large onion, sliced
• 2 carrots chopped
• 2 stalks celery, chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon Worcestershire sauce

Instructions

1. Preheat your oven to 300°F (150°C).
2. Pat the brisket dry with paper towels. In a small bowl, mix olive oil, minced garlic, rosemary, thyme, smoked paprika, brown sugar, salt, and black pepper to create a flavorful rub. Generously coat the brisket with this mixture, making sure to cover all sides.
3. In a large oven-proof skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, sear the brisket for 4-5 minutes on each side until browned. Remove the brisket from the skillet and set aside.
4. In the same skillet, add the sliced onion, chopped carrots, and celery. Sauté for about 5 minutes or until they start to soften.
5. Add the apple cider vinegar and Worcestershire sauce, stirring to scrape up any browned bits from the bottom of the skillet.
6. Pour in the beef broth and stir to combine. Place the brisket back into the skillet on top of the vegetables.
7. Cover the skillet tightly with aluminum foil or a lid. Place it in the preheated oven and roast for about 4-5 hours, or until the brisket is tender and easily shreds with a fork.
8. Remove the brisket from the oven, and allow it to rest for at least 30 minutes before slicing. This helps retain the juices.
9. Thinly slice the brisket against the grain and serve it with the roasted vegetables and remaining juices from the pan.