Fall-Apart Oven Roasted Brisket
Juicy, tender oven-roasted beef brisket with a flavorful spice rub and savory pan juices.
Ingredients
- 5 lb beef brisket flat cut, with a ¼-inch fat cap
- 2 tablespoons kosher salt
- 2 tablespoons coarse black pepper
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons olive oil
- 2 large yellow onions sliced
- 6 cloves garlic smashed
- 3 cups beef broth
Instructions
- Prepare the rub by mixing kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
- Pat brisket dry and rub the spice mixture evenly over it. Wrap tightly in plastic and refrigerate for at least 12 hours or overnight for best results.
- Preheat oven to 300°F (150°C). Heat olive oil in a Dutch oven or roasting pan over medium-high heat. Sear brisket fat-side down for 4-5 minutes per side until a deep brown crust forms. Remove brisket and set aside.
- Add sliced onions to the pan and cook 5-7 minutes until softened. Add smashed garlic and cook 1 more minute until fragrant. Pour in beef broth, scraping the pan to lift browned bits.
- Place brisket back in the pan, fat-side up, on top of onions. Liquid should come halfway up the brisket sides.
- Cover tightly with foil or pan lid and roast in the oven for 4–4.5 hours, until fork-tender and thickest part reaches 200–205°F.
- Remove brisket and let rest on a cutting board for at least 30 minutes.
- Slice against the grain into ¼-inch thick slices. Serve with pan juices and onions spooned over the top.
Notes
Look for a flat cut brisket with even marbling and fat cap. Resting ensures juicy slices. Pan juices can be strained and simmered into a rich gravy.
