Traditional Roasted Brisket

🕒 Prep: 15 min
🔥 Cook: 4 hours
🍽 Serves: 8
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Roasting a brisket is like inviting a piece of culinary history into your kitchen. This traditional roasted brisket recipe captures the essence of that timeless flavor, making it a perfect choice for family gatherings or cozy dinners. With a rich, savory sauce and tender beef, it's a dish that satisfies with every bite.

Ingredients for Traditional Roasted Brisket

The star of the show is the beef brisket, a cut known for its rich flavor and tender texture when slow-cooked. Olive oil adds a subtle fruitiness while ensuring the brisket sears beautifully. The seasoning duo of salt and black pepper brings out the natural flavors of the beef. Garlic and onion provide a savory base, becoming sweet and caramelized during cooking. Beef stock and red wine form the liquid gold that keeps the brisket moist and flavorful, while tomato paste adds depth and a hint of acidity. Brown sugar balances the acidity and enhances the sauce's richness. A splash of Worcestershire sauce introduces umami, and bay leaves and thyme offer earthy, aromatic notes that round out the dish beautifully.

Tips & Tricks

  • For a deeper flavor, marinate the brisket in the rub overnight.
  • Use a meat thermometer to ensure the internal temperature reaches at least 190°F for the perfect tenderness.
  • Letting the brisket rest before slicing is key to juicy, flavorful meat.

Serving Suggestions

This roasted brisket pairs beautifully with creamy mashed potatoes or roasted vegetables. For a fresh touch, consider a simple green salad or coleslaw. The rich, savory sauce is perfect for sopping up with a warm, crusty bread.

Frequently Asked Questions

Can I use a slow cooker instead of an oven?
Yes, you can. Cook on low for 8–10 hours or until tender.
What type of red wine should I use?
A dry red wine like Cabernet Sauvignon or Merlot works well.
Can I freeze leftover brisket?
Absolutely! Slice it first and store it in an airtight container for up to 3 months.

Traditional Roasted Brisket Recipe Walkthrough

First things first, preheat your oven to 325°F (165°C). This gives you just the right temperature to turn that brisket into something magical. Now, grab your brisket and give it a good rub down with olive oil, salt, and black pepper. You want every inch coated to lock in those flavors.

Heat your large roasting pan over medium-high heat. Sear the brisket on both sides until it's beautifully browned. This step is crucial for flavor, so don't rush it. Once browned, set the brisket aside. In the same pan, toss in garlic and onion, letting them soften and fill your kitchen with their sweet aroma.

Next, pour in beef stock and red wine, stirring in tomato paste, brown sugar, Worcestershire sauce, bay leaves, and thyme. Give it a good stir to combine everything into a cohesive sauce. Place the brisket back into the pan, spooning some of the sauce over the top to keep it moist.

Cover your pan tightly with aluminum foil and slide it into the oven. Now, let the brisket roast for 3 to 4 hours until it becomes tender. Once done, let it rest for about 15 minutes. This step is critical — it allows the juices to redistribute, ensuring every slice is juicy. When ready, slice against the grain for the most tender bite.

Why You'll Love This Recipe

  • Perfect balance of flavors from red wine and beef stock.
  • Slow-cooked for tender, melt-in-your-mouth texture.
  • Minimal prep time with maximum flavor payoff.
  • Uses ingredients you likely already have in your pantry.

Ingredients

5 lbs beef brisket
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
3 cloves garlic, minced
1 onion, sliced
2 cups beef stock
1 cup red wine
2 tbsp tomato paste
1 tbsp brown sugar
1 tbsp Worcestershire sauce
2 bay leaves
1 tsp thyme

Step-by-step Instructions

1. Preheat your oven to 325°F (165°C).
2. Rub the brisket with olive oil, salt, and black pepper.
3. In a large roasting pan, sear the brisket over medium-high heat until browned on both sides.
4. Remove the brisket and set aside. In the same pan, sauté the garlic and onion until soft.
5. Add beef stock, red wine, tomato paste, brown sugar, Worcestershire sauce, bay leaves, and thyme. Stir to combine.
6. Return the brisket to the pan, spooning some of the sauce over the top.
7. Cover the pan with aluminum foil and roast in the oven for 3 to 4 hours, or until the brisket is tender.
8. Let the brisket rest for 15 minutes before slicing against the grain.

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