Oven Brisket Recipe
Total Time
4 hours and 20 minutes
Prep Time
20 minutes
Cook Time
4 hours
Rating
5 out of 5 stars
(1)
Ingredients
10 servings
- 5-6 lb beef brisket
- 5-6 teaspoons salt (1 teaspoon per pound of brisket)
- 8 cloves garlic, finely minced
- 1 teaspoon dried rosemary (or sub thyme)
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- 1 teaspoon fresh cracked black peppercorns
- 4 bay leaves
- 4-6 onions, cut into 1-inch wedges
- 4 large carrots, cut to ½ inch thich
- 4 celery ribs, cut ½ inch thick slices
- 3-4 cups beef stock
- 3 tablespoons tomato paste
- 1 bunch flat-leaf parsley, finely chopped (1 cup packed, tender stems OK)
- 2 garlic cloves, finely minced
- Zest one lemon, chopped
- 2 teaspoons lemon juice
- ½ cup olive oil
- 1/8- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper, more to taste
- pinch chili flakes – optional
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Preparation
Step 1
Trim brisket
Step 2
so the fat is no thicker than a ¼ inch—then place in a big roasting pan.
Step 3
Make the Rub
Step 4
In a small bowl, mix salt, garlic, rosemary, oregano, smoked paprika, cayenne, and black pepper. Rub the brisket on all sides with the rub.
Step 5
Assemble
Step 6
Place half of the onions under the brisket and the rest around the sides or over the top along with the veggies. Feel free to add more veggies if you have ample room (see notes).
Step 7
Whisk the beef stock with the tomato paste
Step 8
and pour this into the pan. The liquid should come at ⅓-½ way up the brisket. Tuck the bay leaves into the stock.
Step 9
Cover with parchment paper and wrap extra tightly with foil
Step 10
, sealing all the edges as best you can.
Step 11
Roast for 3 hours
Step 12
(or roughly 35 mins per pound of meat or until internal temp reaches 175F-195F at the thickest part). Uncover, then continue roasting until the top browns up a bit, 30 more minutes. You could broil or use a convection setting to speed this up.
Step 13
While it is roasting, make the Gremolata
Step 14
Place chopped parsley, garlic, zest, lemon juice, olive oil, salt, and pepper in a small bowl. Give a stir. Taste. Add more lemon juice if you like. If you want a looser consistency, add a little more oil. Add a pinch of chili flakes for heat.
Step 15
Serving it
Step 16
Once the brisket is done, let rest in the braising liquid until cool enough to handle. Slice thinly on a cutting board, then place it immediately back in the braising liquid until ready to serve. You can slice and place it in an oven-proof serving dish, pouring some of the braising liquid around it to prevent it from drying out, and keep it warm in the oven until ready to serve.
Step 17
Just before serving, spoon some of the gremolata over the top and serve the extra on the side.
Step 18
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