I learned many years ago that the best tasting brisket roasts were oven roasted in a covered pot and on low heat for a long time. And any other way was a chore to eat it. So, I am sharing my recipe so that others can enjoy this excellent roast of beef and make it their favourite, as well.

It's easy to make and delicious to eat with whole potatoes and carrots sauted in butter.

Ingredients:

4 lb. Beef brisket
2 whole onions diced
2 tbsp. ground steak spice
salt and pepper to taste
8 - 10 peeled whole medium potatoes
water
chopped chives

Pre-heat the oven to 300 degrees F and set the rack in the middle of the oven.

Pour a bit of water into the bottom of the pan and then place the meat into the centre of the pan. Since most brisket roasts come pre-tied, leave it that way until it's done.

Sprinkle the spice over the meat. Add salt and pepper to taste.

Spread the whole potatoes all around the roast.

Pour the diced onions on the top of the roast and onto the potatoes.

Cover the pan with foil and put it into the oven. Let it cook for about six hours. Check it periodically to make sure it doesn't dry out and if it gets dry, add a bit of water.

The roast is done when the meat falls apart easily with a fork. Remove the roast from the pan and place it onto a large platter. Cut away the ties. Spread the whole potatoes all around the roast on the platter and then sprinkle chopped chives over them.

Gravy:
Use the juices in the pan and add four cups of water and mix in well over medium heat. In a small bowl mix together cup of cornstarch and 1 cup of water. Add cup of heavy cream. Mix well and then add the mixture to the meat juices. Stir in and cook over low heat until the gravy is thick. Salt and pepper to taste.

Serve with cooked carrots and enjoy a delicious meal that melts in your mouth.

Learn more about this author, Sara Bradley.
Click here to send this author comments or questions.

---

Add your voice

Know something about Recipes: Oven roasted brisket?
We want to hear your view. Write now!