Oven Roasted Brisket
Beef brisket coated in a spice rub, marinated overnight, and roasted low and slow until fork tender.
Equipment
- Roasting pan
- Aluminum foil
- Instant read thermometer
- Resealable bag
Ingredients
Main Ingredients
- 4 lb beef brisket flat cut, trimmed
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp brown sugar for the rub
- 1 tbsp kosher salt
- 1 tsp black pepper for the rub
- 1 cup ketchup
- ½ cup red wine
- 4 cloves garlic minced
- 1 medium onion finely chopped
- 2 tbsp Worcestershire sauce
- ¼ cup olive oil
- 2 tbsp brown sugar for the marinade
- 1 tsp ground cumin
- 1 tsp black pepper for the marinade
Instructions
Cooking
- Trim. Trim the hard fat from the brisket.
- Rub. Rub with the spices, wrap, and chill for four hours.
- Marinate. Pour the marinade over the brisket and chill for twelve to twenty four hours.
- Heat. Heat the oven to three hundred degrees F and discard the marinade.
- Roast. Cover with foil and roast about one hour per pound until fork tender.
- Rest. Rest for thirty minutes, then slice across the grain.
Notes
Substitutions: Replace the wine with beef broth and a splash of vinegar.
Tips: Roast low, cover tightly, and slice across the grain.
Storage: Refrigerate for four days or freeze for up to three months.
Nutrition is calculated per serving.