Description
A slow-roasted brisket is one of those meals that feels special without requiring complicated techniques. With low heat, simple seasoning, and enough time, a tough cut turns into fork-tender slices packed with rich flavor. It’s perfect for holidays, family dinners, or any day you want a true comfort-food centerpiece.
Ingredients
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4–5 lb (1.8–2.3 kg) beef brisket
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2 tbsp olive oil
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2 tsp kosher salt
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1 tsp black pepper
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2 tsp smoked paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 large onion, sliced
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4 garlic cloves, smashed
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2 cups beef broth (low sodium preferred)
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1 tbsp tomato paste (optional)
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2–3 sprigs thyme or rosemary (optional)
Instructions
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Preheat oven
Heat to 300°F (150°C). Place rack in lower third. -
Prep the brisket
Pat brisket dry. Rub all over with olive oil. -
Season
Mix salt, pepper, paprika, garlic powder, and onion powder. Coat brisket on all sides. -
Build the pan
Scatter onions and smashed garlic in a roasting pan or Dutch oven. Place brisket on top fat side up. -
Add liquid
Pour broth around (not over) the meat. Stir tomato paste into the liquid if using. Add herbs. -
Cover tightly
Seal with lid or double foil — tight seal is important for tenderizing steam. -
Slow roast
Roast 4–4½ hours without opening often. Brisket is ready when a fork slides in easily or internal temp reaches 200–205°F (93–96°C). -
Uncover to brown
Remove cover for the last 30 minutes to develop color and reduce sauce. -
Rest
Rest loosely tented with foil for 20–30 minutes. -
Slice correctly
Slice against the grain for maximum tenderness. Spoon pan juices over top.
Notes
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Leave about ¼ inch fat cap — it keeps meat moist.
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Tight cover = tender brisket. Steam is your friend.
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Don’t rush the temperature — tenderness comes late.
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If it’s tough, it likely needs more time, not less.
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A thermometer removes guesswork.