A Great Brisket Not Smoked

Indulge in the rich, savory flavors of “A Great Brisket Not Smoked,” a tender and juicy oven-braised masterpiece perfect for a fuss-free yet impressive meal. Featuring a perfectly seasoned dry rub of paprika, garlic powder, and onion powder, this beef brisket is seared to golden perfection before being slow-cooked with caramelized onions, sweet carrots, and a robust broth enriched with red wine and tomato paste. Aromatic fresh thyme and bay leaves infuse each bite with comforting, herby notes, while the slow roasting guarantees a fork-tender texture without the need for a smoker. With minimal prep and bold, slow-cooked flavors, this hearty dish is ideal for feeding a crowd or creating a cozy family dinner. Slice it thin against the grain and serve with the flavorful pan juices and veggies for an unforgettable dining experience. Perfectly suited for keywords like “oven-braised brisket,” “tender beef brisket recipe,” and “non-smoked brisket,” this recipe is a guaranteed centerpiece for your next gathering!

Nutriscore Rating: 62/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 8

Ingredients

• 5 pounds beef brisket
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 2 large yellow onions, sliced
• 3 large carrots, peeled and chopped into chunks
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 cup red wine
• 3 pieces fresh thyme sprigs
• 2 pieces bay leaves

Directions

Step 1

Preheat your oven to 300°F (150°C).

Step 2

In a small bowl, combine the kosher salt, black pepper, paprika, garlic powder, and onion powder to create a dry rub.

Step 3

Rub the brisket all over with the olive oil, then generously season it with the dry rub mixture. Allow it to rest at room temperature for 15-20 minutes.

Step 4

Heat a large oven-safe pot or Dutch oven over medium-high heat on the stovetop. Sear the brisket on both sides until it forms a golden-brown crust, about 4-5 minutes per side. Remove the brisket and set aside.

Step 5

In the same pot, add the sliced onions and carrots. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened and caramelized.

Step 6

Stir in the tomato paste and cook for an additional minute to develop its flavor.

Step 7

Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Let it simmer for about 2 minutes to reduce slightly.

Step 8

Add the beef broth, thyme sprigs, and bay leaves to the pot. Stir to combine.

Step 9

Return the seared brisket to the pot, placing it on top of the vegetables. Ensure the liquid comes up about halfway on the brisket; add more broth or water if necessary.

Step 10

Cover the pot tightly with a lid or foil and transfer it to the preheated oven.

Step 11

Bake for approximately 4-5 hours, or until the brisket is fork-tender. Check halfway through cooking and adjust liquid levels if needed.

Step 12

When done, remove the pot from the oven and let the brisket rest for 20 minutes before slicing against the grain.

Step 13

Serve the sliced brisket with the cooked vegetables and pan juices spooned over the top. Enjoy!

Nutrition Facts

Serving size	2660.6 grams (2660.6g)

Amount per serving	% Daily Value*
Calories	5550

Total Fat 273.60g	351%
Saturated Fat 105.00g	525%
Polyunsaturated Fat 10.70g
Cholesterol 2132mg	711%
Sodium 12197mg	530%
Total Carbohydrate 30.70g	11%
Dietary Fiber 7.40g	26%
Total Sugars 11.00g
Protein 671.10g	1342%

Vitamin D 181IU	907%
Calcium 332mg	26%
Iron 66mg	368%
Potassium 7638mg	163%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 50.9%

Carbs: 2.3%