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Slow Roasted Beef Brisket

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Is there anything better than a good beef brisket? A local restaurant serves brisket tacos that the husband and I fell in love with. The problem? 12 bucks for 3 small tacos. Solution? Make it myself! After trying for almost a year, I finally found the perfect combination of ingredients and method. This isn’t a fast recipe but is a perfect example of the saying “Good things come to those who wait”. When I make this, I buy the biggest brisket I can find. I freeze the leftovers in serving sizes so that I can make my own brisket tacos in a few minutes on nights where I am pressed for time. Check out how I make Forking Epic Brisket Tacos! 

Slow Roasted Beef Brisket & Pot Liquor Gravy
Print Recipe
This beef brisket is one of our regular meals. The brisket is huge so I shred it and freeze it in serving sizes for a quick meal. It takes a while to make the first time, but saves me tons of time when I am enjoying the left overs.
Slow Roasted Beef Brisket & Pot Liquor Gravy
Print Recipe
This beef brisket is one of our regular meals. The brisket is huge so I shred it and freeze it in serving sizes for a quick meal. It takes a while to make the first time, but saves me tons of time when I am enjoying the left overs.
Servings Prep Time Cook Time
Enoughto feed EVERYONE plus leftovers 25Minutes 4-6Hours
Servings Prep Time
Enoughto feed EVERYONE plus leftovers 25Minutes
Cook Time
4-6Hours
Ingredients
Servings: to feed EVERYONE plus leftovers
Ingredients
Servings: to feed EVERYONE plus leftovers
Instructions
  1. Preheat oven to 300 degrees
  2. Rinse & dry brisket and lay on a cookie sheet
  3. Use your hands to rub a couple tablespoons of bacon fat onto the brisket, make sure to get it in all the nooks and crannies.
  4. Heavily coat brisket with a dry rub of your favorite seasonings & rub into meat. I used garlic & onion powder, ground pepper, sea salt, and a roasted garlic & herb mix.
  5. Use a torch to sear the prepared half of the brisket until it is slightly charred. You could use a hot griddle if you don’t have a torch. We just want to sear the edges so the juices stay inside. Let rest while you do the next steps
  6. Prepare roasting pan by coating the bottom with rendered bacon fat
  7. Split carrots in half lengthwise
  8. Lay carrots & celery along the bottom of the roasting pan
  9. Top with one of the sliced onions and half the crushed garlic
  10. Lay brisket on top of the veggies, seared side down and fat cap up. Spread bacon fat over the top and coat with seasonings. Rub it into all the nooks and crannies. Sear the brisket cap with the torch.
  11. Top with remaining onions and garlic
  12. Cover roasting pan & cook for 4 to 7 hours- or until it pulls apart easily with your fingers. Baste every 30 mins
  13. Remove brisket to cutting board and allow to rest while you make the gravy
  14. Make Pot Liquor Gravy- Put all of the veggies and juice into Vitamix or food processor and process until smooth.
  15. Cut brisket against the grain. Remove large pieces of fat.
  16. Return brisket to roasting pan
  17. Cover with gravy, serve, & enjoy
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Slow Roasted Beef Brisket

by 1 Comment

Here is how I make this Forking EPIC oven roasted brisket…

Look at all that brisket love!

Rinse & dry brisket and lay it on a cookie sheet

Rub bacon fat onto brisket making sure to get it into all the nooks and crannies. Heavily coat brisket with dry rub. You can use any & all of your favorite seasonings.

Use torch to sear the brisket until it is slightly charred. This will help hold in all the juices. If you don’t have a torch, you can use a hot griddle for this step. Let rest while you get the roastingpan rea. 

Slice carrots in half lengthwise, crush garlic, & slice onions. Have you ever seen purple carrots? 

Coat bottom of roasting pan with bacon fat. I like to scoop down into the bottom of my bacon pan to get all the yummy bits of bacon with the rendered bacon fat.

Make a roasting rack with the carrots & celery along the bottom of the roasting pan. Top with half of the onions & garlic. I’m really digging how pretty these purple carrots are! 

Add the brisket, coat with bacon fat & seasonings, give it a good sear, and top with remaining onions and garlic

Roast at 300 degrees for 4 – 7 hours ( 1 hour per pound)

Remove brisket to cutting board to rest while you prepare gravy

Put all the drippings and veggies in Vitamix or food processor

Process until smooth

Slice brisket against the grain, removing large pieces of fat.. You could either put it all back into the roasting pan and top with gravy or serve the gravy alongside the sliced brisket. Enjoy!
Tip- I give my dogs the fat and they think I rule the world!