Oven Roasted Beef Brisket
Big, tender Brisket seasoned with a bold spice rub, roasted low and slow in a splash of beef broth until fork‑tender. Slice thin across the grain and serve up classic pot roast comfort with those rich pan juices.
Cook Time: 6 hrs
Servings: 10
Ingredients: 10
Ingredients
Preparation
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Step 1
Preheat oven to 350°F.
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Step 2
Combine all ingredients, except beef broth and brisket, and mix well.
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Step 3
Season brisket on both sides with mixture and place in a roasting pan.
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Step 4
Roast in a preheated 350°F oven for 1 hour.
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Step 5
Combine beef broth with equal amount of water. Add enough liquid to the roasting pan to achieve 1/2-inch liquid in pan. Cover roasting pan, lower heat to 325°F and continue cooking for 4-5 hours, basting frequently until fork tender. Let rest 15 minutes before slicing.
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Step 6
Trim all fat and slice meat thinly across the grain.
Nutrition Information
907 Calories
24.3g SAT FAT
63g PROTEIN
7.1 mg IRON
12.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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