Oven-Roasted Beef Brisket
A simple yet impressive beef brisket, slow-roasted in the oven with a classic salt and pepper crust until tender.
Ingredients
- 1 beef brisket trimmed with a 1/4-inch fat cap, 5 to 6-pound / 2.3 to 2.7 kg
- 1 cup coarsely ground black pepper 112 g
- 2 tablespoons kosher salt 36 g
Instructions
- Position an oven rack in the center and preheat the oven to 275°F (135°C). In a small bowl, stir together the coarse black pepper and kosher salt.
- Spread the salt and pepper mixture on a large baking sheet or tray. Pat the brisket dry with paper towels, then lightly moisten the entire surface with a damp cloth or your hands.
- Press the brisket firmly into the seasoning mixture on all sides, ensuring a thick, even coating. Start with the fat-cap down, then coat the sides and finally the fat-cap itself.
- Place the brisket fat-side up in a large roasting pan with sides at least 2 inches high. Make sure the brisket does not touch the sides of the pan.
- Roast uncovered for 5 hours and 30 minutes. Every hour, use a ladle or large spoon to baste the brisket with the rendered fat that collects in the bottom of the pan.
- The brisket is done when very tender. The internal temperature should be between 195°F and 205°F (90°C and 96°C) for maximum tenderness.
- Carefully remove the brisket from the pan and place it on a large cutting board. Tightly wrap the brisket first in plastic wrap, then in a layer of butcher paper or aluminum foil.
- Place the wrapped brisket in an empty, room-temperature cooler or a turned-off microwave. Let it rest undisturbed for at least 1 hour.
- Unwrap the brisket and place it on a carving board. Slice against the grain into 1/4-inch thick pieces and serve warm.
Notes
Internal Temperature: For food safety, whole cuts of beef must reach a minimum internal temperature of 145°F (63°C). However, to achieve a tender brisket, the collagen needs to break down, which happens at a higher temperature, typically 195-205°F (90-96°C).
Resting is Crucial: Do not skip the 1-hour rest. This step is essential for the muscle fibers to relax and reabsorb juices, which makes the meat moist and tender.
Carving Brisket: A whole brisket contains two muscles with grains running in different directions. Slice the leaner 'flat' section against the grain. When you reach the fatty layer separating the muscles, rotate the fattier 'point' section 90 degrees and continue slicing against its grain.
Choosing a Pan: Use a sturdy roasting pan that is large enough to hold the brisket without it touching the sides. The high sides are important for catching all the rendered fat during the long cooking time.