Oven Roasted Brisket

1.

Preheat your oven to 325°F (163°C). Pat the brisket dry with paper towels and generously season it with salt and black pepper.

2.

Heat the olive oil in a large oven-safe roasting pan over medium-high heat. Sear the brisket on all sides until browned, about 5 minutes per side.

3.

Remove the brisket from the pan and set aside. Add sliced onion and crushed garlic to the pan, cooking until fragrant and onions are soft, about 5 minutes.

4.

Mix in the smoked paprika and brown sugar, stirring constantly until the sugar has dissolved and the mixture begins to bubble.

5.

Pour in the apple cider vinegar, scraping up any browned bits from the pan. Allow the mixture to reduce slightly before adding the beef broth.

6.

Return the brisket to the pan, fatty side up, spooning some of the juices over the top. Cover the pan with a lid or aluminum foil.

7.

Place the covered pan into the preheated oven and roast for approximately 4 hours, or until the brisket is tender and easily shredded.

8.

Remove the brisket from the oven and let it rest in the juices for about 20 minutes. Transfer to a cutting board and slice against the grain.