Slow-Roasted Brisket with Garlic and Rosemary

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender, slow-roasted beef brisket infused with garlic and rosemary, ideal for a comforting holiday dinner. This American-inspired Hanukkah recipe, ready in about 260 minutes, pairs beef brisket, garlic cloves, 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 "Plan a meal with the AI" 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.

Ingredients

• 4 lbs, trimmed beef brisket
• 6, thinly sliced garlic cloves
• 3 fresh rosemary sprigs
• 3 tbsp olive oil
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 1/2 cups beef broth
• 1 large, sliced into rings yellow onion
• 3 medium, cut into 2-inch pieces carrots
• 2, cut into 2-inch pieces celery stalks

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 325°F. Pat dry 4 lbs beef brisket with paper towels and score fat side with shallow diagonal cuts. Rub 3 tbsp olive oil evenly over brisket.
2. Step 2: Insert 6 thinly sliced garlic cloves into the scored cuts on the brisket. Sprinkle 2 tsp kosher salt and 1 tsp black pepper evenly over all sides.
3. Step 3: In a roasting pan, spread 1 large sliced yellow onion, 3 medium carrots cut into 2-inch pieces, and 2 celery stalks cut into 2-inch pieces as a bed for the brisket.
4. Step 4: Place brisket fat side up on top of the vegetables. Tuck 3 fresh rosemary sprigs around the brisket.
5. Step 5: Pour 1 1/2 cups beef broth into the pan around the brisket, taking care not to wash off the seasoning.
6. Step 6: Cover the pan tightly with aluminum foil and roast in the oven for 3.5 to 4 hours, until the brisket is fork-tender and internal temperature reaches 195°F.
7. Step 7: Remove from oven and let rest covered for 20 minutes before slicing thinly against the grain. Serve with the roasted vegetables and pan juices.