Description
This slow roasted beef brisket is tender, juicy, and packed with rich savory flavor. Oven-braised with onions, carrots, broth, and spices, it’s the perfect comforting dinner for holidays, Sundays, or family gatherings.
Ingredients
4–5 pounds whole beef brisket
2 1/2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 teaspoon dried thyme or oregano
1 tablespoon brown sugar
2 tablespoons olive oil
2 large yellow onions, sliced
3 medium carrots, cut into chunks
2 cups beef broth
1 cup dry red wine
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
Fresh parsley, chopped, for garnish
Instructions
Pat brisket dry with paper towels.
Mix salt, pepper, smoked paprika, garlic powder, onion powder, thyme, and brown sugar.
Rub seasoning mixture all over brisket.
Let brisket rest at room temperature for 30–45 minutes.
Preheat oven to 300°F.
Heat olive oil in Dutch oven over medium-high heat.
Sear brisket fat side down for 4–5 minutes until browned.
Flip and sear other side.
Remove brisket and add onions and carrots to pot.
Cook vegetables for 3–4 minutes.
Stir in tomato paste and cook briefly.
Pour in beef broth and red wine.
Add Worcestershire sauce and bay leaves.
Return brisket to pot, fat side up.
Cover tightly and roast for 3–4 hours until fork tender.
Transfer brisket to cutting board and rest 20–30 minutes.
Reduce sauce if desired.
Slice brisket against the grain and serve with vegetables and sauce.
Notes
Cook low and slow for the most tender brisket.
Slice against the grain for tender bites.
Let brisket rest before slicing to keep juices inside.
Leftovers taste even better the next day.
Serve with mashed potatoes or fresh salads for balance.