Oven-Roasted Brisket

Oven-Roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It’s tender and full of flavor!

Oven-Roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It's tender and full of flavor!

When I ask for dinner suggestions from the men in my family, beef is almost always at the top of the list: ribeyes on the grill, hamburgers, pot roast, short ribs—pretty much any beef will do.

One of their favorites is this oven-roasted brisket. You can use a smoker if you have one, but since I’m the one doing the cooking I hate using the smoker and prefer the oven.

This is a foolproof way to cook a brisket—even if you don’t consider yourself an accomplished cook, you can’t mess this up. I promise!

Oven-Roasted Brisket:

Start with a 4-5 lb. brisket and coat the outside with a little olive oil and then a basic rub: garlic powder, cayenne, onion powder, black pepper and salt. Use most of the rub on the side without the fat cap.

Oven-Roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It's tender and full of flavor!

Slice a few onions and spread them in the bottom of a large roasting pan. This picture is light on the onions, so don’t go by this—add about three more. They will cook down and give so much flavor to the broth and the meat.

And when you take the meat out of the oven, people will hover just to eat those onions. They are so good!

Oven-Roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It's tender and full of flavor!

Place the meat on top of the onions with the fat cap on top. Then mix up beef consomme, dark beer, Worcestershire sauce, soy sauce and apple cider vinegar and pour over the meat.

Chop several cloves of garlic, and spread the chopped garlic on top of the brisket.

Oven-Roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It's tender and full of flavor!

I’m not a fan of liquid smoke, although a lot of people use that on oven roasted beef. I think it tastes artificial (perhaps because it is…).

But, I like to get a smoked taste even though I’m not using the smoker, so I soak hickory chips in water for about half an hour and then wrap them in tin foil and place around the brisket. This gives just enough smoky flavor to the meat.

Oven-Roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It's tender and full of flavor!Oven-Roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It's tender and full of flavor!

Place four or five packs of wood chips around the brisket and then cover the whole thing tightly with foil. Cook on 300° for five to six hours, or until tender enough to pull apart with a fork.

This will be just about the time you absolutely can’t take it anymore and must have whatever is producing that wonderful garlicky scent in your kitchen.

Oven-Roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It's tender and full of flavor!

The oven roasted brisket will be tender and flavored with onion and garlic and hickory.

Your kitchen will smell divine and people will wander in off the street wanting to sample what it is they’re smelling.

And you will be lauded as a great cook when all you really did was throw some meat in the oven and read a book for six hours. It’s a great concept, trust me.

Oven-Roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It's tender and full of flavor!

This brisket goes great with mashed potatoes or creamy polenta. Enjoy!

Lucy

5.0 from 1 reviews
Oven-Roasted Brisket
 
Prep time
Cook time
Total time
 
Oven-roasted Brisket is braised in the oven, low and slow, with onions, garlic, and beef broth. It's tender and full of flavor!
Author:
Serves: 6
Ingredients
  • 2 cups hickory chips
  • 8-10 lb. beef brisket
  • Rub:
  • 1-2 tablespoons olive oil
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4-5 cloves garlic, chopped
  • Liquid:
  • 3 large onions, sliced
  • 1 can beef consomme
  • 1 bottle dark beer
  • ½ cup Worcestershire sauce
  • ¼ cup soy sauce
  • 2 tablespoons apple cider vinegar
Instructions
  1. Soak hickory chips in water for thirty minutes prior to preparing brisket.
  2. After soaking, use about four pieces of foil and make packets with the hickory chips. Leave an opening at the top so smoke can get out.
  3. Spread olive oil on side of brisket without fat.
  4. Mix rub ingredients together and spread over the olive oil. Pat lightly to make the rub stick. (You may not need all the rub, just use your judgement.)
  5. Place the sliced onions in the bottom of the pan.
  6. Turn the brisket so the fat side is facing up, and place over the onions.
  7. Mix the liquid ingredients together and pour over the brisket and onions.
  8. Spread the chopped garlic over the top of the brisket.
  9. Place the packets of hickory chips around the brisket.
  10. Cover tightly with foil and roast for five or six hours, until tender enough to pull apart with a fork.

6 Comments

  • Reply
    Tracey Fortich
    January 24, 2013 at 3:38 pm

    Hi Lucy
    I found your recipe when I was looking for a flavorful, savory way to roast 100% Grass Fed Chuck, which is my favorite pot roasting meat. This was AMAZING!! My family loved it, and the whole house smelled wonderful, and we even saved some of the onions to use on burgers later in the week. Thanks for this awesome recipe!!
    Oh & p.s. since I didn’t have hickory chips I did use a little bit of liquid smoke and it was great, so for others who don’t have the chips either, go for it!
    Thanks again.
    Tracey Fortich, Altadena CA

    • Reply
      Lucy
      January 25, 2013 at 10:25 am

      Thanks, Tracey! So glad you loved this recipe. I’ve actually never thought of using chuck roast, which is what I use for pot roast, but this would definitely be a great way to use a chuck. And yes, I have trouble keeping fingers out of those onions long before dinner is served!

  • Reply
    Dave
    March 30, 2013 at 10:12 am

    Heya Lucy,

    Thanks a lot for the recipe. I was missing a couple of items, but it came out amazing nonetheless. And yes, the house smells great 🙂

    • Reply
      Lucy
      March 30, 2013 at 10:42 am

      So glad for you, Dave! This one is definitely a favorite of my boys.

  • Reply
    Samantha
    November 11, 2015 at 9:00 pm

    Made this for dinner today and it was a HUGE hit!! The way the onions absorbed the juices and such was amazing. The meat just fell apart it was so tender. I goofed up and forgot the hickory chips but even without, this recipe was super delicious.

    Young lady, you have a new fan!!

    Thanks for the easy to follow, delicious recipe. We sure loved it!

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