Description

This Oven Brisket recipe features a tender, flavorful beef brisket slow-roasted with aromatic herbs, garlic, and vegetables, finished with a bright, zesty gremolata. The slow roasting method ensures a juicy and melt-in-your-mouth texture, enhanced by a savory braising liquid and a fresh parsley, lemon, and garlic topping that adds an invigorating contrast.

Ingredients

Brisket and Rub

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 substitute thyme)
1 teaspoon dried oregano
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
1 teaspoon fresh cracked black peppercorns
4 bay leaves

Vegetables and Braising Liquid

4-6 onions, cut into 1-inch wedges
4 large carrots, cut to ½ inch thick
4 celery ribs, cut into ½ inch thick slices
3-4 cups beef stock
3 tablespoons tomato paste

Gremolata

1 bunch flat-leaf parsley, finely chopped (about 1 cup packed, tender stems okay)
2 garlic cloves, finely minced
Zest of one lemon, chopped
2 teaspoons lemon juice
½ cup olive oil
⅛ to ¼ teaspoon kosher salt
¼ teaspoon black pepper (more to taste)
Pinch of chili flakes (optional)

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Instructions

Trim the Brisket: Trim the fat on the brisket so it is no thicker than ¼ inch. This helps prevent excessive grease and ensures even cooking. Place the trimmed brisket in a large roasting pan.
Make the Rub: In a small bowl, combine salt, minced garlic, dried rosemary, oregano, smoked paprika, cayenne, and cracked black pepper. Rub this mixture all over the brisket, coating evenly on all sides. Optionally, wrap the brisket and refrigerate for up to 24 hours for deeper flavor.
Assemble the Roasting Pan: Place half of the onion wedges beneath the brisket in the pan. Arrange the remaining onions along with the carrots and celery around and on top of the brisket. Add more vegetables if space allows.
Prepare the Braising Liquid: Whisk together the beef stock and tomato paste until smooth. Pour the liquid into the roasting pan so that it reaches about ⅓ to ½ the height of the brisket. Tuck the bay leaves into the liquid around the meat.
Cover and Roast: Cover the roasting pan with parchment paper and then wrap tightly with foil, sealing all edges to lock in moisture. Roast in the oven for about 3 hours (roughly 35 minutes per pound) or until the internal temperature reaches between 175°F and 195°F at the thickest part.
Browning the Brisket: Uncover the pan and continue roasting for an additional 30 minutes to allow the top to brown slightly. You may broil or use a convection oven setting to speed up browning if desired.
Make the Gremolata: While roasting, combine chopped parsley, minced garlic, lemon zest, lemon juice, olive oil, salt, and pepper in a small bowl. Stir well, adjust seasoning to taste, adding more lemon juice for brightness or olive oil for a looser consistency. Add a pinch of chili flakes if you want some heat.
Rest and Slice: Once cooked, let the brisket rest in its braising liquid until cool enough to handle. Slice the brisket thinly on a cutting board and immediately place it back into the braising liquid to keep moist and flavorful.
Serve: Transfer sliced brisket to an oven-proof serving dish, pour some braising liquid around it, and keep warm in the oven until serving. Spoon gremolata over the top just before serving and offer extra on the side.

Notes

For deeper flavor, rub the brisket and refrigerate wrapped overnight before cooking.
Feel free to increase the quantity of vegetables like onions, carrots, and celery if your roasting pan allows.
Monitoring the internal temperature is key; the brisket is done between 175°F and 195°F for tender, juicy meat.
The gremolata adds a fresh, zesty contrast to the rich, slow-roasted meat and can be adjusted for heat by adding more chili flakes.
Leftover brisket can be stored in the braising liquid in the refrigerator to maintain moisture.

Prep Time: 30 minutes
Cook Time: 3 hours 50 minutes
Category: Main Course
Method: Baking
Cuisine: American