Slow Roasted Barbecue Brisket
A melt in your mouth beef brisket slow roasted right in your oven.
Ingredients
- 3 pounds of beef brisket (flat or point cut)
- a neutral oil
- 2 large yellow onions, thinly sliced
- 4 cloves of garlic, finely minced
- 2 tablespoons of tomato paste
- 1 tablespoon of brown sugar
- 10 ounces of your favorite beer
- 2 bay leaves
- 1 cup of your favorite barbecue sauce
Dry Rub
- 1 tablespoon of brown sugar
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of chili powder
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Preheat your oven to 300 degrees
- Combine the dry rub ingredients in a small dish and set aside for now
- If your brisket has a fat cap, trim it and discard
- Dry the brisket with paper towels and use about 3/4 of the dry rub to generously season the brisket on all sides
- Add a few tablespoons of a neutral oil into a large cast iron skillet placed over medium heat
- Place the seasoned brisket into the skillet and sear on both sides
- Transfer the brisket onto a plate and set aside for now
- Add the thinly sliced onions into the skillet and sauté until softened (about 5 minutes)
- Add 4 cloves of minced garlic, 2 tablespoons of tomato paste, 1 tablespoon of brown sugar and the rest of the spice blend and mix to combine
- Bring the mixture to a simmer and nestle the seared brisket into the liquid
- Tightly cover the skillet with foil and and transfer into a 300° oven
- Roast for 2 hours
- Carefully flip the brisket, recover the skillet and roast for another 1 to 1 1/2 hours or until the brisket is very tender and reaches an internal temperature of 200°
- Transfer the skillet out of the oven and let the brisket rest for 15 minutes
- Transfer the brisket onto a cutting board and place the skillet over medium heat
- Whisk in a cup of your favorite barbecue sauce and simmer until thickened to your desired consistency
- Thinly slice the brisket and nestle into the barbecue sauce