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Slow Roasted Beef Brisket

Beef Brisket with Roasted Vegetables

  • Author: hungrygirlinqueens
  • Prep Time: 30 minutes
  • Cook Time: 2.5 hours
  • Total Time: 3 hours
  • Yield: 4 servings 1x
  • Category: Meat
  • Method: Oven
  • Cuisine: Roast

Description

Slow roasted beef brisket with a delcious dry rub with roasted vegetables.


Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 225 degrees.
  2. In a small bowl mix together brown sugar, paprika, dry mustard, garlic powder, onion powder, salt, cumin, cayenne pepper, dried rosemary and dried thyme.
  3. Cut all vegetables and place in a 9 x 13 foil lined cake pan.
  4. Pat dry the beef brisket and trim fat to leave at most a 1/4 inch layer.
  5. Cover beef in dry rub and let rest for 15 minutes.
  6. Place brisket in the oven for two hours (until the internal temperature reached 155 degrees)
  7. Turn the oven up to 425 degrees for the last 30 minutes (until internal temperature reaches 170 degrees).
  8. Let it sit for 10 minutes before slicing and serving.

Notes

The rule of thumb is 1 hour and 15 minutes for every poud of meat