Slow roasted beef brisket made in the oven with an assertive blend of spices and roasted vegetables. This dish not only tastes great but it also fills the house with a rich and warm smell. It requires minimal prep and ingredients. Add any roasted greens you desire. I made roasted broccolini with garlic and parmesan. This meal delivers on anticipation, reward, and protein. It is balanced, delicious and everything home cooking is supposed to be about.
Brisket is one of the tougher cuts of meat. Best when it is braised, smoked or slowly roasted. It becomes soft and satisfying with incredible flavor. The spice blend used helps bring out the savory richness and intense smoky flavor to the meat.
It has been a tough couple of weeks, and I have been reaching towards my comfort foods. Trying to stay away from processed foods as I would like to fit into my pants when all this ends. Slow-roasted meat reminds me of family gatherings and holidays. It fills me with joy. I had never made a beef brisket before, but when I saw it in the supermarket, I could not resist the temptation to create something to provide me that slow roasted, comfort, and warmth.
The dish was truly a delight to make and eat.
- Prep is super simple;
- Slow build of up of delicious spices in the house;
- Increase the temperature and you can watch this beautiful crust form on the meat;
- Slicing it really smoothly; and
- Delicious umami and meaty flavors.
I highly recommend making this slow-roasted brisket or any other slow roasted meat dish. It’s a fun and fancy meal to have during this time. Remind yourself of those great memories you had in the past, celebrate who you are in the present and in the anticipation of tomorrow.
Other Meat Recipes:
Slow roasted beef brisket with a delcious dry rub with roasted vegetables.
- 2 lb beef brisket*
- 1 tablespoon brown sugar
- 1 tablespoon paprika smoked
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon cumin
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 5 small potatoes, halved
- 1 large onion, sliced largely
- 2 carrots, chopped
- Preheat the oven to 225 degrees.
- In a small bowl mix together brown sugar, paprika, dry mustard, garlic powder, onion powder, salt, cumin, cayenne pepper, dried rosemary and dried thyme.
- Cut all vegetables and place in a 9 x 13 foil lined cake pan.
- Pat dry the beef brisket and trim fat to leave at most a 1/4 inch layer.
- Cover beef in dry rub and let rest for 15 minutes.
- Place brisket in the oven for two hours (until the internal temperature reached 155 degrees)
- Turn the oven up to 425 degrees for the last 30 minutes (until internal temperature reaches 170 degrees).
- Let it sit for 10 minutes before slicing and serving.
The rule of thumb is 1 hour and 15 minutes for every poud of meat