Ingredients:

  • 1 (3-4 pound) beef brisket, point cut (1.36 - 1.8 kg)
  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons smoked paprika (30 ml)
  • 2 tablespoons kosher salt (30 ml)
  • 1 tablespoon black pepper (15 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder (15 ml)
  • 1 teaspoon cayenne pepper (5 ml) (optional, for a touch of heat)
  • 1 large onion, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 cup beef broth (240 ml)

Instructions:

  1. Pat the brisket dry with paper towels.
  2. In a small bowl, combine the smoked paprika, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
  3. Generously rub the spice mixture all over the brisket, ensuring it's evenly coated.
  4. Heat the olive oil in a large skillet over medium-high heat. Sear the brisket on all sides until browned, about 2-3 minutes per side. This adds extra flavor.
  5. Place the chopped onion and garlic in the bottom of the roasting pan.
  6. Place the seared brisket on top of the onion and garlic. Pour the beef broth into the bottom of the pan.
  7. Cover the roasting pan tightly with the lid or aluminum foil.
  8. Bake in a preheated oven at 300°F (150°C) for 4-6 hours, or until the brisket is fork-tender and the internal temperature reaches 203°F (95°C). Check the brisket after 4 hours; if it's not tender, continue cooking, checking every 30 minutes.
  9. Remove the brisket from the oven and let it rest, covered, for at least 30 minutes before slicing. This allows the juices to redistribute.
  10. Slice the brisket against the grain into thin slices. Serve with the pan juices.