🍖 Slow‑Roasted Beef Brisket — Tender, Bold & Full of Flavor -

Remove the brisket from the fridge ~30 minutes before cooking to allow it to come closer to room temperature.
Pat it dry thoroughly with paper towels — this helps the seasoning adhere and promotes good colour.
In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder and cayenne pepper.
Rub the brisket all over with olive oil, then evenly coat both sides with the spice mix. Press the rub gently into the meat.
Place the seasoned beef in a large roasting pan or heavy‑duty oven‑proof baking dish.

Preheat your oven to 300 °F (150 °C).
In a skillet over medium heat, add a touch of olive oil and sauté the onion slices and smashed garlic for ~3–4 minutes until fragrant — no need to brown heavily.
Transfer the onions and garlic into the roasting pan around the brisket.
In a measuring jug, combine the beef broth, Worcestershire sauce, brown sugar and optional liquid smoke. Pour this mixture around (not over) the brisket so the spice‑crusted top remains undisturbed.

Cover the roast tightly with foil or place a lid on the roasting dish. Slide into the preheated oven.
Roast for about 3½ to 4 hours, or until a fork inserted into the meat meets very little resistance and it easily pulls apart.
- Tip: After ~2½–3 hours, check the liquid level. If almost evaporated, add ~½ cup more beef broth.
Once done, remove from the oven and let the brisket rest, covered loosely with foil, for ~20 minutes. This resting step allows juices to redistribute.

Transfer the brisket to a cutting board. Identify the grain of the meat (direction of muscle fibres) and slice against the grain for maximum tenderness.
Arrange the slices on a platter, spoon some of the pan juices and onions over the top for flavour and moisture. Serve with your favourite sides: mashed potatoes, roasted vegetables, coleslaw, or crusty bread.

Choose well‑marbled brisket: A little fat helps keep the meat juicy during slow roasting.
Low and slow is key: The moderate oven temperature and long duration break down connective tissue without drying out the meat.
Don’t skip the resting time: Cutting immediately after cooking causes juices to run out on the board — letting it rest keeps the meat moist.
Slice right before serving: Once sliced, the meat will cool faster — try to time slicing just before placing it on the table.
Leftovers are gold: Shredded brisket makes excellent sandwiches or tacos the next day.