Slow-Roasted Homestead Beef Brisket

Ingredients

• 3–4 lb beef brisket
• 1 tbsp olive oil
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp onion powder
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 large onion, sliced

Directions

1. Preheat oven to 300°F.
2. Pat the brisket dry. Rub with olive oil, then season all over with garlic powder, paprika, salt, pepper and onion powder.
3. Place sliced onions in the bottom of a roasting pan or Dutch oven and set the brisket on top, fat side up.
4. Pour the beef broth and Worcestershire sauce around the brisket.
5. Cover tightly with a lid or foil and roast for approximately 4–5 hours, or until the brisket is fork-tender.
6. Remove from the oven and let it rest, covered, for 20–30 minutes before slicing.
7. Slice against the grain and spoon some of the pan juices over top.

Homestead Tip: Brisket is done when it’s tender, not simply when the timer goes off. If it still feels firm, give it a little more time.

Serve with roasted potatoes, seasonal vegetables, coleslaw or tuck the leftovers into sandwiches and tacos the next day.