Make the Best Oven Roasted Beef Brisket for Dinner Tonight

When you are looking for something truly special to serve for dinner, you should never hesitate to choose a hearty beef brisket recipe.

Vertical overhead shot of a plate of sliced beef with roasted potatoes, and a cutting board topped with roast brisket in the background, on a cloth surface, with blue and white text.

Brisket makes me think about my grandmother on my father’s side of the family. She was a traditionalist, and brisket for Sunday supper was a must.

Whenever visited her in Florida, I always looked forward to those hearty dinners with my family.

The smell of the brisket roasting in the oven filled the whole house as we played board games or put together a puzzle to pass the time.

My grandmother would always pull out the extra fancy china for these meals, even if we weren’t visiting at the holidays. She liked to say that we should take every chance we got to celebrate, so just being in her home was reason enough to use it.

Overhead shot of slices and a remaining uncut portion of roasted beef brisket, on a wooden cutting board with a carving knife.

That’s the kind of attitude towards gatherings that I’ve tried to adopt in my own home. Every opportunity that we have to come around the table together is a special occasion, and a reason to celebrate.

When it comes to beef brisket, it seems like most people today tend to save it for the holidays or special occasions. While this recipe is definitely ideal for a holiday meal or a special dinner party, it also makes for a fantastic family meal on a weeknight.

Vertical oblique shot of a plate of sliced brisket and roasted potatoes, with more of each on a wooden serving platter and in a white bowl in the background, on a striped multicolored cloth with fringe, on a table, with a brown background.

Though the recipe takes some time, it’s definitely worth it because the resulting beef is so tender and flavorful. You don’t even need to worry about heating up the grill, since we are making this particular recipe in the oven. That means you can make it any time of year!

It will require some advance planning to make this dish. It might be easy to cook, but you need to prepare the brisket a day in advance, so it has plenty of time to soak in the flavors of the rub that you will make for it.

Trust me when I tell you that it is well worth the effort in terms of the time commitment required.

Sliced brisket on a wooden cutting board with a knife, with plates and a bowl of roasted potatoes in the background.

To make up for that, it’s pretty darn nice that brisket is a significantly less expensive cut of meat than many of the other options that you’ll find in your local butcher case.

Despite the budget-friendly cost, you’ll experience an explosion of flavor and a tender texture – you certainly won’t feel like you are eating something cheap when you dig into it.

It’s actually one of my favorite cuts of meat, and I bet if you aren’t already a brisket lover, this recipe will turn you into one right away.

Vertical image of a black and white patterned plate of sliced roast beef brisket and herb roasted potatoes, with a fork on a striped cloth in muted colors, with a wooden board topped with more of the meat dish in the background.

Wondering what else to serve?

You can pair this meat with so many different sides. It pairs beautifully with lots of different vegetables, from the roasted potatoes that you see here to green beans or sweet potatoes.

Honestly, any vegetables that are in season go well with the meat, whether you roast, sautee, steam, or grill them.

If you end up with some leftovers, be sure to check out my suggestions on how to use them up at the end of this article. There are so many creative ways to enjoy them!

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Sliced beef brisket arranged at an angle on a wooden cutting board with a carving knife, on a striped multicolored cloth with a white bowl of roasted potatoes visible just at the edge of the frame.

Oven Roasted Beef Brisket

  • Author: Meghan Yager
  • Total Time: 14 hours, 40 minutes
  • Yield: 8 servings 1x


Make dinnertime more memorable with the best oven roasted beef brisket. This main dish is a delightful treat to warm up with during the week.


  • 4 lbs boneless point half beef brisket
  • 4 garlic cloves, minced
  • 1/2 tsp paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp onion powder
  • 1/2 tsp chopped fresh oregano
  • 1/2 tsp chopped fresh thyme leaves
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 cup beef stock
  • 1/2 cup reduced sodium soy sauce or tamari


  1. Place beef in a large rectangular dish or bowl.
  2. Make several small cuts into the brisket using a paring knife to allow spice rub to penetrate the meat.
  3. In a small bowl, stir together garlic, paprika, ground coriander, onion powder, oregano, thyme, salt, and pepper. Rub the brisket with the spice mixture on all sides.
  4. Cover and refrigerate for 12-24 hours.
  5. Preheat oven to 325˚F.
  6. Heat a large skillet over medium-high heat. Once hot, remove brisket from bowl and add to the pan. Sear on all sides, about 3-4 minutes per side, until browned.
  7. Transfer to a large rectangular baking pan.
  8. In a medium bowl, stir together beef stock and soy sauce until combined. Pour into the bottom of the baking pan.
  9. Roast for 2 hours and 30 minutes to 2 hours and 45 minutes, until cooked through. The meat should have an internal temperature of at least 180˚F, as indicated by a meat thermometer.
  10. Remove from oven and let stand for 1 hour, loosely covered in foil. Slice and serve with juices from the baking pan.
  • Prep Time: 10 minutes
  • Cook Time: 2 hours, 30 minutes
  • Category: Beef
  • Method: Roasting
  • Cuisine: Dinner

Keywords: brisket, beef roast, Sunday dinner, beef

Cooking By the Numbers…

Step 1 – Mince Garlic, Chop Herbs, and Measure Ingredients

Peel the garlic cloves and mince them finely with a paring knife, or use your garlic press.

Remove the stems, and chop the oregano and thyme until you have the quantities listed in the ingredients list.

Overhead slightly oblique shot of four square glass bowls of salt and pepper, oregano and thyme, minced garlic, and powdered spices, on a dark brown wood surface.

Measure out all remaining ingredients as listed.

Step 2 – Marinate

Add the beef to a large bowl or baking dish.

Raw beef brisket in a large stainless steel mixing bowl, with a paring knife with a black plastic handle to the right, on an espresso colored wood surface.

Using a paring knife, make several small cuts in the brisket. This will allow the spice rub to penetrate the meat better.

A paring knife is used to slice slits into a raw piece of beef, in a large stainless steel bowl.

Stir together the garlic, paprika, coriander, onion powder, oregano, thyme, salt, and pepper until combined in a small bowl.

Overhead shot of a small glass bowl filled with a red spice mixture, on a dark brown wood surface.

Rub the mixture evenly all over the brisket.

Raw beef coated in a red mixture of herbs and spices, in a large stainless steel bowl, on a dark brown wood table.

Cover with plastic wrap and refrigerate for 12-24 hours.

If you like this seasoning mix, you might want to save another recipe to try: our coffee-rubbed roast will excite delight with its earthy flavors.

Step 3 – Sear

When you’re ready to cook, preheat your oven to 325˚F.

Heat a large skillet over medium high heat. When the pan is hot, remove brisket from the bowl and place in the pan.

Browned brisket coated in an orange spice rub in a pan, on a dark brown wood surface.

Sear on all sides, about 3-4 minutes per side, until browned.

Step 4 – Roast

Add the seared meat to a large baking pan or your favorite roasting pan.

Stir together the beef stock and soy or tamari sauce until combined. Pour in the bottom of the baking pan, being careful not to wash the spice rub off of the meat.

Beef coated with a spice rub mixture, in a metal baking pan with broth and soy sauce, on a dark brown wood background.

Roast for about 2 hours 30 minutes to 2 hours 45 minutes, until cooked through.

You will know the meat is cooked when it reaches an internal temperature of between 180 and 190˚F. Check this by inserting a thermometer into the thickest part of the meat, and keep in mind that the temperature will continue to rise a bit while the meat rests.

Remove the meat the oven, transfer to a cutting board, and let it rest for at least 1 hour before slicing. Tent the roast loosely with foil, to keep it warm.

Serve with pan juices ladled on top, or make a pan sauce while the meat rests.

Gotta Love Leftovers

If you have any leftovers, congratulations! It takes some serious strength to resist eating every single bite as soon as it hits the table – I know from experience.

Sliced beef brisket arranged at an angle on a wooden cutting board with a carving knife, on a striped multicolored cloth with a white bowl of roasted potatoes visible just at the edge of the frame.

The options for using up your delicious brisket leftovers are practically endless. Here are a few of my favorites:

When you’ve enjoyed the last morsel, chances are you’ll be craving more. Try these delicious beef recipes for carnivores:

What will you serve alongside this delicious family-style dish for dinner? Tell us in the comments below, and be sure to come back to rate the recipe when you try it.

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on January 5, 2014. Last updated: February 1, 2022 at 12:51 pm. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

9 thoughts on “Make the Best Oven Roasted Beef Brisket for Dinner Tonight”

  1. Meghan, two questions on this brisket recipe.
    1. Do you cover the meat when cooking in the roasting pan? You mention to cover with foil AFTER it’s cooked to keep warm, but no cover in oven?

    2. Assuming fat side down (next to pan) so to keep the rub on, but with fat side down, won’t meat dry out?

    Please advise.

    • Hi Annie! No cover in the oven is necessary for the recipe! The meat does not dry out – since the meat is in the liquid it helps to keep it moist. Just make sure that you aren’t overcooking it! As long as you cook it to your desired temp it’ll turn out just lovely 🙂

  2. This is a great recipe! This was my first attempt at cooking brisket and we loved it. it was really moist and flavorful. I might have to invest in an actual smoker though… trying for that country Texas BBQ smoked taste!

  3. This was amazing! I appreciated the scale but I really needed the scale to change the time the brisket needed per lb. This was the best meat I and my dinner guests have had in a long time. Thank you so much!

  4. Meghan,
    Could you sear the brisket in a cast iron skillet then just place it in the oven after adding the liquid instead of using another pan?

    • You sure could! This may affect the cook time a bit, since cast iron retains heat slightly differently than a baking or roasting pan will. Cut the roast in half if you have to, to make it fit.


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