Oven Roasted Brisket

Brisket has long been celebrated as one of the most flavorful and beloved cuts of beef, known for its rich taste and tender texture when prepared correctly. This cut, originating from the chest of the cow, is a staple in various culinary traditions around the world. The popularity of brisket can be attributed to its versatility and ability to absorb flavors beautifully, making it an ideal choice for slow cooking—an essential technique for enhancing both flavor and tenderness.

Discover the mouthwatering delight of Savory Oven Roasted Brisket with Herb Crust! This tender and juicy dish is perfect for gatherings, thanks to its rich flavors and aromatic herb crust. With a slow roasting method that melts in your mouth, this simple recipe will impress your guests and leave them wanting more. Explore the benefits of brisket and fresh herbs while creating a centerpiece that's sure to shine. #Brisket #OvenRoasted #ComfortFood #HerbCrust #DinnerIdeas #CookingTips #Foodie

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Ingredients

4-5 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

Preheat the Oven: Preheat your oven to 300°F (150°C).

Prepare the Brisket: 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.

Sear the Brisket: 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.

Cook the Vegetables: In the same skillet, add the sliced onion, chopped carrots, and celery. Sauté for about 5 minutes or until they start to soften.

Deglaze the Pan: Add the apple cider vinegar and Worcestershire sauce, stirring to scrape up any browned bits from the bottom of the skillet.

Add the Broth: Pour in the beef broth and stir to combine. Place the brisket back into the skillet on top of the vegetables.

Cover and Roast: 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.

Rest and Slice: Remove the brisket from the oven, and allow it to rest for at least 30 minutes before slicing. This helps retain the juices.

Serve: Thinly slice the brisket against the grain and serve it with the roasted vegetables and remaining juices from the pan.

Prep Time: 20 minutes | Total Time: 5 hours | Servings: 8-10