Oven-Baked Brisket with Garlic and Fresh Rosemary

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-roasted beef brisket infused with garlic and rosemary, creating tender, flavorful slices ideal for festive family dinners. This Middle Eastern Hanukkah recipe, ready in about 225 minutes, pairs beef brisket, garlic cloves, and fresh rosemary sprigs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 210 min Serves 8 Middle Eastern cuisine 450 cal/serving
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Ingredients

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Carving: see our carving knife picks → Best Carving Knives for 2026: Slicing Knives and Carving Sets for Turkey, Brisket and Roasts

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Instructions

  1. Step 1: Preheat oven to 325°F. Pat dry 3 pounds of beef brisket and rub evenly with 2 teaspoons kosher salt, 1 teaspoon black pepper, and 6 minced garlic cloves.
  2. Step 2: In a large oven-safe roasting pan, heat 3 tablespoons olive oil over medium heat. Add 1 large sliced yellow onion and sauté for 5 minutes until softened.
  3. Step 3: Place the seasoned brisket on top of the onions, tuck 3 fresh rosemary sprigs around the meat, and pour 1 cup beef broth into the pan.
  4. Step 4: Cover the pan tightly with aluminum foil and roast in the preheated oven for 3 to 3.5 hours, or until the brisket is fork-tender and easily pulls apart.
  5. Step 5: Remove from oven, let rest covered for 15 minutes, then slice thinly against the grain. Serve with pan juices and onions.

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