Oven-Roasted Brisket
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
10 people
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Calories
724 kcal
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Course
Main Course
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Cuisine
American
Oven-Roasted Brisket
Description
Oven-Roasted Brisket combines a 10-pound beef brisket with a braising liquid of beef broth, soy sauce, and Worcestershire sauce, seasoned with a blend of dried or fresh herbs such as rosemary, parsley, sage, and thyme, along with minced garlic, salt, and black pepper. The brisket is placed in a roasting tray, covered with foil, and slow-cooked at 300ºF for four to six hours. This low and slow roasting breaks down the connective tissues, resulting in tender, easily shreddable meat.
The soy sauce and Worcestershire sauce add umami and depth to the broth surrounding the brisket, while the fresh or dried herbs and garlic lend fragrant notes. Once fully cooked, the brisket should be juicy and flavorful enough to serve sliced or shredded, suitable for sandwiches or as a main dish with sides.
This recipe suits cooks looking to prepare a substantial roast that requires minimal active effort during cooking, allowing the flavors and tenderness to develop over time.
Variations such as a dry rub before roasting, marinating overnight, or starting at a higher oven temperature to form a crust can be employed. The key is maintaining the cooking temperature steady and slow until the internal temperature reaches 195-200°F for optimal tenderness.
Ingredients
- 10 pound beef brisket see note
- 2 cups beef broth
- ¾ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 teaspoon rosemary dried, or 1 sprig fresh
- 2 teaspoons parsley dried
- 1 teaspoon sage dried, or 1 sprig fresh
- 1 teaspoon thyme dried, or 3 sprigs fresh
- 3 cloves garlic minced
- ½ teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 300ºF.
- Place brisket in a large roasting tray (disposable ones work great).
- Add broth, Worcestershire sauce, and soy sauce around the brisket.
- Sprinkle the herbs and spices in around the brisket. Cover with foil.
- Roast for 4-6 hours, about 1 hour and 20 minutes per pound or until the internal temperature reaches 195-200° F. Leave the foil on for the entire roasting period.
- When the brisket is done, it should easily shred.
Notes
- You may cut the brisket in half to make a smaller roast without adjusting liquid measurements.
- For added flavor and tenderness, consider marinating the brisket overnight or injecting it with broth before roasting.
- Applying a dry rub with salt, pepper, garlic powder, onion powder, and optional spices like paprika or chili powder can enhance the crust and overall taste.
- Starting the roast at a high temperature briefly to develop a crust before lowering to 275°F is another option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Calories | 724kcal | 36% |
| Carbohydrates | 3g | 1% |
| Protein | 96g | 192% |
| Fat | 34g | 52% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 281mg | 94% |
| Sodium | 1693mg | 71% |
| Potassium | 1618mg | 34% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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