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5 from 1 vote

Oven Roasted Brisket to celebrate Passover

Oven Roasted Brisket with mashed potatoes and glazed carrots swimming in gravy with a pull-apart brisket, a mouth-watering perfect bite.
Prep Time20 hours
Cook Time3 hours
Course: Dinner
Cuisine: Jewish
Diet: Kosher
Servings: 4
Calories: 589kcal
Author: Lizzy Cascalheira

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.

Nutrition

Serving: 4g | Calories: 589kcal | Carbohydrates: 15g | Protein: 71g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 211mg | Sodium: 351mg | Potassium: 1383mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10195IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 7mg