Oven-Baked Brisket

lavorful masterpiece. Slow-cooked in the oven, this brisket is infused with a rich blend of spices and herbs, creating a savory crust on the outside while remaining juicy and succulent on the inside. The low and slow cooking process allows the flavors to meld beautifully, making this brisket perfect for family gatherings, holidays, or any special occasion where you want to impress with minimal effort. Serve it with your favorite sides for a truly satisfying meal.

Ingredients:

• 4-5 pounds beef brisket
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 1 cup beef broth
• 1/2 cup Worcestershire sauce
• 1 large onion, sliced
• 4 cloves garlic, minced

Instructions:

1. Preheat the Oven: Preheat your oven to 300°F (150°C).
2. Prepare the Brisket: In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper (if using). Rub the brisket all over with olive oil, then coat it with the spice mixture, pressing it into the meat to adhere.
3. Sear the Brisket: In a large, oven-safe skillet or Dutch oven, heat a bit of olive oil over medium-high heat. Sear the brisket on all sides until it forms a deep brown crust, about 3-4 minutes per side. Remove the brisket from the pan and set it aside.
4. Cook the Aromatics: In the same pan, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion begins to soften and the garlic is fragrant.
5. Braise the Brisket: Return the brisket to the pan, fat side up. Pour the beef broth and Worcestershire sauce over the brisket, ensuring the liquid reaches about halfway up the sides of the meat. Cover the pan tightly with a lid or aluminum foil.
6. Bake: Place the covered pan in the preheated oven and bake for 3-4 hours, or until the brisket is fork-tender. Check occasionally to ensure there is enough liquid; add more broth if needed.
7. Rest and Serve: Once the brisket is tender, remove it from the oven and let it rest, covered, for at least 20 minutes before slicing. Slice the brisket against the grain and serve with the pan juices drizzled on top.

This Oven-Baked Brisket is perfect for making ahead and can be easily reheated, making it an ideal dish for entertaining or enjoying leftovers the next day.