Nothing is better than Oven Roasted Brisket to celebrate Passover. With mashed potatoes and glazed carrots swimming in gravy, it lets my pull-apart brisket become a mouth-watering perfect bite.
Passover is the Biblical story of Exodus where God freed the Israelites from slavery in Egypt. The story dates back to the 5th century BC for the Jewish people. Passover is Jesus' Last Supper and the faith of Jesus as the son of God begins.
Brisket is a special occasions favorite for Rosh Hashanah, Passover, Hanukkah, and Shabbat. The Jewish communities prefer the cut of meat because it comes from the breast of the cow which is located in the front making it kosher. Also, the meat was once considered less expensive because it's slow cooking and it's tough cut of meat. Not today! I was lucky this week to buy a brisket that was on sale! Let's get started so we can enjoy one of my favorite meals.
This is probably the easiest beef brisket recipe the only thing is the cooking time is long so it is a special occasion or Sunday dinner. I don't recommend the Crockpot or Instant Pot because the oven gives it a better flavor.
A Trip to Grocery Store
- garlic powder
- onion powder
- Celery salt
- Paprika
- Salt
- black pepper
- brown sugar
- water
- beef bouillon
- 3 lb brisket
- carrots, sliced
- onion, chopped
- Worcestershire sauce
- cornstarch
How To Make Oven Tender Brisket
Seasoning
Mix all the seasons into a small bowl to season the whole brisket. Then do a brisket rub on the top of the brisket to get seasoning into the meat. Then dry rub the fat side along with the brown sugar of the brisket.
Sear
The brisket should be at room temperature before placing it onto the pan. Place oil in medium-high heat into the pan and heat on all sides until it is crispy all sides. When done, which is about 5 minutes, remove the brisket and place it on a plate, add onions to the pan and cook until translucent.
Onion & Carrots
Once the onions are done, add the carrots and onions to the bottom of a baking dish then place the brisket on top.
Cooking Process
In the pan where everything has been cooked add a cup and half of water and a tablespoon of beef bouillon. Pour into the baking dish and cover with aluminum foil.
Place in the oven at 300º degrees for 3 hours which is 1 hour per pound. Test the meat to see if it pulls apart if not cook a little longer. Let the meat rest, still covered in aluminum brisket rest for 20 minutes and only cut the brisket when time to serve.
Gravy
To make the gravy, drain the remains from the baking dish with a colander into a saucepan. Add a teaspoon of Worcestershire sauce and 1.5 tablespoons of cornstarch. Place on medium heat and stir until it begins to thicken. Remove from heat once it is thick for a gravy consistency.
Serve
On a cutting board slice across the grain of the meat and serve with carrots and mashed potatoes with the gravy on top. Enjoy!
Sides for the Flavorful Brisket
I tend to think the next day is when the brisket tastes the best. Yes, I know it's crazy but to me, leftover brisket is the best. So it's always a good idea to make sides such as mashed potatoes, collard greens, potato salad, or green beans for the next day.
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More Middle Eastern Recipes to Enjoy
My first time making this dish I was surprised at how easy it was and for the best results for a pull-apart juicy beef brisket that is slow cooking. This oven brisket recipe does not disappoint and very little effort to make. At the end of my 40 days of Lent, this oven-baked brisket will grace my table for Easter Sunday. As in the Bible, Luke 22:15, "And he said to them, “I have earnestly desired to eat this Passover with you before I suffer." I hope you enjoyed our journey of best beef brisket today, until next time my beautiful friends as my quest for the perfect bite continues. Amen!
Oven Roasted Brisket to celebrate Passover
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Celery salt
- 1 teaspoon Paprika
- 1 teaspoon Salt maybe more depending on pefereances
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- 1.5 cup water
- 1 tablespoon beef bouillon
- 3 lb brisket
- 4 carrots sliced
- 1 onion chopped
- 1 teaspoon Worcestershire sauce
- 1.5 tablespoon cornstarch
Instructions
Seasoning
- Mix all the seasons into a small bowl to season the whole brisket. Then do a brisket rub on the top of the brisket to get seasoning into the meat. Then rub the fat side along with the brown sugar of the brisket,
Sear
- The brisket should be at room temperature before placing it onto the pan. Place oil in medium-high heat into the pan and heat on all sides until it is crispy all sides. When done, which is about 5 minutes, remove the brisket and place it on a plate, add onions to the pan and cook until translucent.
Onion & Carrots
- Once the onions are done, oil a baking dish, add the carrots and onions to the bottom then place the brisket on top.
Cooking Process
- In the pan where everything has been cooked add a cup and half of water and a tablespoon of beef bouillon. Pour into the baking dish and cover with aluminum foil. Place in the oven at 300º degrees for 3 hours which is 1 hour per pound. Test the meat to see if it pulls apart if not cook a little longer. Let the meat rest, still covered in aluminum brisket rest for 20 minutes and only cut the brisket when its time to serve.
Gravy
- To make the gravy, drain the remains from the baking dish with a colander into a saucepan. Add a teaspoon of Worcestershire sauce and 1.5 tablespoons of cornstarch. Place on medium heat and stir until it begins to thicken. Remove from heat once it is thick for a gravy consistency.{ In order for the cornstarch not to get lumpy mix with a little water first and pour in a sauce pan.
Notes
- Test the meat with a fork to see if it pulls apart if not cook a little longer depending on the oven.
- Let the meat rest, still covered in aluminum brisket rest for 20 minutes if not longer, and only cut the brisket when time to serve.
- I made mashed potatoes with my dish but instant can be used also.
lisa says
Love the carrots, out of this world1
Lizzy says
So glad you enjoyed! xoxo Lizzy
Joanie says
I'm sure the recipe is good however Exodus 12:8 tells us for Passover, we are to eat a lamb leg roast cooked over fire, bitter herbs, and unleavened bread only. Maybe this would be a better meal during the week of the Feast of Unleavened Bread
Lizzy says
Thank you so much for that information. It's always an honor to hear of the history of the food with religious meaning. Best, Lizzy