Ovenbaked Brisket the Easiest Sunday Roast Youll Ever Make

Oven Baked Beef Brisket Recipe : Easier Than You Think!

Fancy a Sunday Roast Brisket ? But, scared of messing up? I get it! I used to feel the same. I am going to make For the Simplest Beef Brisket ! Ever.

What's the Brisket Deal?

Brisket is a cut of beef. It comes from the breast or lower chest. It's a tough cut, needing low and slow cooking.

This makes it melt-in-your mouth tender. Beef Brisket Roast is a staple in American barbecue. Did you know that the first barbecue restaurant opened in 1909.

This happened in Lexington, North Carolina, USA! This Easy Brisket Recipe will serve 6-8. It takes about 4- 6 hours to cook.

Why This Brisket Recipe Is Special

Forget complicated smokers! This Oven Baked Brisket is a game changer. The biggest win? It's super easy. This is the Tender Brisket Recipe you need.

It uses simple ingredients you probably already have. Plus, it's packed with protein. The protein keeps you full and energized.

It's perfect for a relaxed Sunday dinner.

The Secret Brisket Seasoning

The real magic? The Brisket with Smoked Paprika rub. It's a blend of smoky, savory spices. We're talking smoked paprika, garlic powder, and more.

It creates a fantastic crust. You could use this Low and Slow Brisket method in a smoker also. Honestly, your house will smell incredible! Let's gather the goods, shall we?

Ingredients & Equipment: The Easiest Beef Brisket Ever

So, you wanna make brisket? Awesome! Don’t worry. For the Simplest Beef Brisket , you don't need a fancy smoker. Honestly, an oven will do just fine. I’ll show you how.

Main Ingredients: The Beef Brisket Recipe Breakdown

Let's talk meat. You'll need one (3-4 pound) beef brisket, point cut. That's 1.36-1.8 kg , for my metric friends.

Look for well marbled meat. That fat equals flavor for the Beef Brisket Roast . You also need two tablespoons of olive oil, two tablespoons of smoked paprika, two tablespoons of kosher salt, one tablespoon of black pepper, one tablespoon each of garlic and onion powder.

We need cayenne pepper one teaspoon . It is optional, so feel free to skip it!. We need one large onion, four garlic cloves and one cup (240 ml) of beef broth.

Seasoning Notes: Brisket Seasoning Magic

Smoked paprika is KEY. Seriously. It gives that Low and Slow Brisket flavour without the smoker. Can't find it? Regular paprika will do, but the flavor won't be the same.

Use a Brisket with Smoked Paprika . For a little kick, that cayenne pepper is perfect. My grandma always said a little heat makes everything better.

Honestly? She was right.

Equipment Needed: Keep it Simple

You only need a few things. A large roasting pan with a lid (or a Dutch oven) is essential. If you don't have a lid, use heavy duty foil.

You'll also need a meat thermometer. This is super important for Tender Brisket Recipe success. Trust me. A fork is a good alternative.

That's it! Nothing too crazy, right? We're aiming for that Easy Brisket Recipe feeling here. This Oven Baked Brisket will be amazing for your next Sunday Roast Brisket .

Now, let's get cooking!

Oven Baked Brisket: Your Easiest Sunday Roast Brisket

Honestly, making Beef Brisket always felt like a proper mission, didn’t it? Hours and hours with a smoker! This Brisket Recipe simplifies everything for a Tender Brisket Recipe using your oven.

I swear, even my nan could nail this Easy Brisket Recipe . It’s become a family favourite, and yours will too!

Prep Like a Pro: The Essential Mise en Place

First, you need to get your ingredients sorted, aka "mise en place." Pat your 1.36kg to 1.8kg Beef Brisket Roast dry with paper towels.

Now, mix your Brisket Seasoning . Combine 30ml smoked paprika, 30ml kosher salt, 15ml black pepper, 15ml garlic powder, 15ml onion powder, and optional 5ml cayenne pepper.

Chop one large onion and 4 cloves of garlic. Having everything ready saves so much time, trust me.

step-by-step Process

1. Rub that spice mix all over the brisket. Get every nook and cranny.
2. Sear it! Heat 30ml olive oil in a pan. Brown the brisket on all sides. This is optional but really amps up the flavour.
3. Chuck the chopped onion and garlic in the bottom of your roasting pan.
4. Lay the seared brisket on top. Pour in 240ml beef broth.
5. Cover tightly with a lid or foil. Bake in a 300° F ( 150° C) oven for 4- 6 hours . Internal temp should hit 203° F ( 95° C) , which is key to a Tender Brisket Recipe .
6. Let it rest for at least 30 minutes before slicing.
7. Slice against the grain. Serve with those lovely pan juices.

Brisket Pro-Tips for the Win

Here's a secret: don't skip the rest! I know you'll be tempted to dive right in, but this is critical for juicy slices and will give you the Tender Brisket Recipe .

Also, slicing against the grain is non-negotiable. Ever forgotten to do it? Ruins the whole thing! For the Low and Slow Brisket , consider using Brisket with Smoked Paprika for an added kick!

Honestly, For the Simplest Beef Brisket , this method cannot be beat. Get ready for rave reviews! It also works as the Oven Baked Brisket .

Recipe Notes: Your Ticket to Brisket Bliss

Okay, so you're about to embark on your Beef Brisket Recipe journey! Awesome. Seriously, even For the Simplest Beef Brisket , a few extra tips can make a world of difference.

Here’s the lowdown to guarantee a Tender Brisket Recipe that'll have everyone begging for seconds. I wish I knew this before I started making brisket.

I thought it was all about the meat!

Serving Suggestions: Plating Like a Pro

Want to wow your guests? It's all in the presentation, innit? Pile that gorgeous Oven Baked Brisket high on a platter.

Drizzle those lovely pan juices over the top. Think rustic charm. A few sprigs of fresh thyme or rosemary? Bangin'! This isn't just Brisket with Smoked Paprika , it's a visual masterpiece.

Of course, no Sunday Roast Brisket is complete without the sides. Coleslaw is a classic for a reason. Potato salad too.

And some crusty rolls? Yes please! Don't forget a crisp green salad to cut through the richness. A lager, cider or full bodied red wine, is the ideal match for your Beef Brisket Roast .

Honestly, you've got this.

Storage Tips: Keepin' It Fresh

Got leftovers? Lucky you! Let that Easy Brisket Recipe cool completely. Then wrap it up tight in foil or cling film, or even better, bung it in an airtight container.

It'll keep in the fridge for about 3-4 days.

Freezing? Go for it! Slice the brisket before freezing. It's easier to thaw and reheat. Wrap it well to prevent freezer burn.

It'll last for up to 3 months in the freezer. Reheating? Oven is best. But a quick zap in the microwave works too.

Don't overheat, though, or it'll dry out.

Variations: Your Brisket, Your Way

Want to mix things up? Add a bit of a kick with some chopped jalapeños to the roasting pan. Or how about a drizzle of BBQ sauce for a sweeter, smokier Brisket Seasoning ? I once tried adding a splash of apple cider vinegar, it was mint.

For a dietary twist, use a sugar-free BBQ sauce for a low-carb version. And don't be afraid to swap out ingredients based on the season.

Root vegetables in winter? Perfect. Fresh tomatoes and peppers in summer? Divine! Remember Low and Slow Brisket , no matter how you twist it.

Nutrition Basics: Goodness Inside

Okay, let's get real. Brisket isn't exactly health food. It's got fat. But it's also packed with protein. And that Smoked Paprika is bursting with antioxidants. Everything in moderation, yeah?

One serving will give you a hearty dose of protein and iron. It is also important for muscle building and energy, but hey, life's too short to count every calorie.

Just enjoy the deliciousness! The estimated calories can range from 450-550, and the other nutritional values range from 40-50g of protein, 25-35g of fat, 5-10g of carbohydrates.

So, there you have it. All you need to know to make an amazing Beef Brisket Roast I hope you're ready for the easiest, most flavorful brisket of your life! Don't be scared to experiment.

Cooking should be fun. Now go forth and make some magic!

Frequently Asked Questions

How do I know when "For the Simplest Beef Brisket" is actually done? It looks right, but I'm nervous!

Visual cues can be deceiving! The best way to know your brisket is ready is to use a reliable meat thermometer. Aim for an internal temperature of 203°F (95°C) in the thickest part of the brisket. It should also be easily pierced with a fork think "melt-in-your mouth" tenderness.

Can I make this "Simplest Beef Brisket" recipe ahead of time? I'm having people over on Sunday, and I'm a bit of a stress head!

Absolutely! In fact, making brisket ahead of time can improve the flavor. After cooking and resting, let it cool completely, then slice it and store it in the pan juices in the fridge for up to 3 days. Reheat gently in the oven (covered) until warmed through. You can also freeze cooked brisket for up to 3 months.

Why is my brisket tough? Did I mess up the "For the Simplest Beef Brisket" recipe?

Tough brisket is often the result of undercooking or not slicing it correctly. Brisket needs a long, slow cook to break down the tough connective tissue. Make sure you're cooking it low and slow (around 300°F/150°C) and checking the internal temperature. Most importantly, always slice against the grain.

Look closely at the muscle fibers and cut perpendicular to them this makes a huge difference!

I don't have smoked paprika. Can I still make "For the Simplest Beef Brisket"?

Of course! Smoked paprika adds a lovely smoky depth, but regular paprika will work in a pinch. You could also add a dash of liquid smoke (use sparingly - a little goes a long way!) to compensate for the missing smoky flavour. Alternatively, consider adding a pinch of chipotle powder for a bit of heat and smokiness.

Is brisket healthy? What are the nutritional considerations?

Brisket is a rich cut of meat, so moderation is key. It's a good source of protein and iron but can be high in fat and sodium (depending on your broth and seasoning choices). Trimming excess fat after cooking helps. Serve with plenty of vegetables or a fresh salad to balance the richness.

Consider a low sodium beef broth to reduce the sodium intake of the dish.

Can I use a slow cooker instead of the oven for "For the Simplest Beef Brisket"?

Yes, you absolutely can! Sear the brisket as per the recipe, then place it in your slow cooker with the onions, garlic, and beef broth. Cook on low for 8-10 hours, or until fork tender. Just remember that the crust won't be as developed as it is in the oven, but it will still be incredibly tender and delicious.

Make sure your slow cooker is large enough to accomodate the brisket.