This Oven Roasted Brisket is slow-cooked to perfection in a smoky-sweet glaze with garlic, onions, and a rich beef broth base. The tender, juicy meat practically falls apart with a fork after hours of gentle roasting, while the caramelized exterior develops deep, complex flavors. It’s the kind of showstopping centerpiece that transforms any dinner into a special occasion with minimal hands-on work.
If you love tender, slow-cooked meats, you’ll also enjoy our Chile Colorado for another melt-in-your-mouth beef dish with bold flavors. For more impressive main courses, try our Bone In Prime Rib or Italian Stuffed Flank Steak—both deliver that same restaurant-quality experience with different preparation styles.
Oven Roasted Brisket
Oven Roasted Brisket is slow-cooked to perfection in a smoky-sweet glaze with garlic, onions, and a rich beef broth base.
8
servings30
minutes4
hours350
kcal4
hours30
minutesIngredients
5 pounds beef brisket
1 tablespoon olive oil
2 teaspoons salt
1 teaspoon black pepper
4 crushed garlic cloves
1 cup beef broth
1 tablespoon smoked paprika
0.5 cup brown sugar
2 tablespoons apple cider vinegar
1 whole onion, sliced
Directions
- Preheat your oven to 325°F (163°C). Pat the brisket dry with paper towels and generously season it with salt and black pepper.
- Heat the olive oil in a large oven-safe roasting pan over medium-high heat. Sear the brisket on all sides until browned, about 5 minutes per side.
- Remove the brisket from the pan and set aside. Add sliced onion and crushed garlic to the pan, cooking until fragrant and onions are soft, about 5 minutes.
- Mix in the smoked paprika and brown sugar, stirring constantly until the sugar has dissolved and the mixture begins to bubble.
- Pour in the apple cider vinegar, scraping up any browned bits from the pan. Allow the mixture to reduce slightly before adding the beef broth.
- Return the brisket to the pan, fatty side up, spooning some of the juices over the top. Cover the pan with a lid or aluminum foil.
- Place the covered pan into the preheated oven and roast for approximately 4 hours, or until the brisket is tender and easily shredded.
- Remove the brisket from the oven and let it rest in the juices for about 20 minutes. Transfer to a cutting board and slice against the grain.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Can’t get enough of great flavors? Check out these popular recipes that readers love making again and again.
For more hearty meat dishes, our Savory Garlic Butter Ribeye and Korean BBQ Pork deliver satisfying protein-packed meals that are perfect for special occasions. When you’re craving comfort classics, the Irish Stew and Hamburger Steak in Creamy Dill Sauce bring warming, homestyle flavors to your dinner table. Need more slow-cooked favorites? Our Crockpot French Onion Meatballs and Italian Beef Sandwich offer that same tender, flavorful comfort you’ll love.
Browse our full collection for more kitchen inspiration that’ll have your family asking for seconds.
