Easy Oven-Roasted Beef Brisket
Our beef brisket recipe is simple to prepare, even easier to cook and yields a main course that is so juicy and tender you’ll want to fill your plate with seconds and thirds.
Not only does it make a fabulous dinner for feeding the masses, the leftovers can be used to make sandwiches that will taste even better the next day if you’re serving a small crowd. The meat keeps really well once refrigerated, so cooking a 4–5 pound brisket will turn out at least 2–3 meals.
The key ingredient responsible for flavor in this dish is the rub seasoning, so don’t get nervous when you’re instructed to use the entire bowl of rub. Remember—you’re flavoring up to five pounds of meat, so you’ll need every bit.
Easy Beef Brisket Recipe
This oven-roasted beef brisket takes just 15 minutes to prepare, but cooks for hours for a perfectly tender piece of meat.
Ingredients
Yield: 16 servings
- 4 1/2 - 5 lb beef brisket
- 1 Tbsp chili powder
- 1 Tbsp salt
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp brown sugar
- 2 tsp black pepper
- 1 tsp dry mustard powder
- 1 tsp dried thyme leaves
- 14.5 oz can beef broth
Instructions
- Place rack in the lower ⅓ of the oven then preheat to 275 degrees. Trim brisket of excess fat, but make sure to leave at least a ¼" layer of fat on the fatty side for flavor—the fatty layer on top essentially ‘bastes’ the meat as it is cooking. Trim lean side of as much silver skin as possible. Place brisket, fat side up, into a roasting pan that allows 1"–2" of space all the way around the meat then set aside.
- To make the dry rub, mix chili powder, salt, paprika, garlic powder, onion powder, brown sugar, pepper, mustard powder and thyme leaves in a small bowl then stir until uniformly combined. Spread entire bowl of dry rub over brisket, coating the top, bottom and sides then return brisket to pan, fatty side up, before cooking.
- Place brisket in oven, uncovered for 1½ hours. Remove from oven then pour the can of beef broth into the bottom of pan. You should have ¼"–½" of liquid in the bottom of the pan. Cover tightly with 2 layers of foil then return to oven for 3–4 hours—when the meat is nice and tender.
- Remove from oven then transfer meat to cutting board. Let it cool for 8–10 minutes before slicing against the grain into thin slices. Pour cooking liquid into a bowl then let the fat collect on top. Skim the oil from the cooking liquid then serve the juice alongside the meat if desired. Enjoy!
Notes
When it comes time to cover the meat with foil, make sure to get it tight so the moisture is trapped inside the pan—this process is called ‘braising’ and will help keep the brisket moist throughout the cooking process!
Calories: 448kcal, Carbohydrates: 2g, Protein: 32g, Fat: 34g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 15g, Cholesterol: 117mg, Sodium: 774mg, Potassium: 353mg, Fiber: 1g, Sugar: 1g
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