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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