Oven Baked Beef Brisket with Root Vegetables
A comforting oven baked beef brisket recipe that delivers tender meat and flavorful root vegetables with simple, slow-cooked preparation.
Servings: 12 people
Ingredients
For the brisket:
- 3 to 4 pounds beef brisket trimmed of excess fat
- 2 tablespoons olive oil
- 1 tablespoon kosher salt adjust to taste
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme or Italian seasoning
- 1 to 2 cups beef broth or stock
- 1 cup red wine optional, but adds depth
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons Worcestershire sauce
Recommended vegetables for long, slow cooking:
- Carrots in several colors cut into large chunks
- Fennel quartered
- Garlic cloves whole or smashed
- Onions quartered
- Potatoes halved or quartered
- Fresh rosemary sprigs
Instructions
- Chop your favorite veggies. I used garlic, onion, carrots (white, yellow, purple, and orange), fennel, potatoes, and fresh rosemary.
- Make the marinade by mixing minced garlic, olive oil, paprika, soy sauce, honey, mustard, black pepper, salt, and rosemary in a bowl. Marinate the meat for 2 to 8 hours. The longer it sits, the deeper the flavor.
- Place the vegetables in a deep baking tray. Avoid flat dishes since the juices will run. If you have a cast-iron pot with a lid, even better; it helps the meat cook evenly and stay juicy. Put the meat on top of the vegetables, pour any remaining marinade over it, wrap tightly with foil, and bake until tender.
- Bake for 5.5 to 7 hours, depending on the size of your brisket. If you’re not sure it’s ready, cut a small piece to check. Sometimes the meat is fully cooked but still needs more time to become tender, so keep baking a little longer if needed.
- In the last 30 minutes, remove the foil and let the meat develop a beautiful crust in the oven.