Brisket cooks low and slow with onions, beef broth, garlic powder, salt, and pepper until it becomes fork tender. The long cook time allows the meat to soften while the onions break down into the cooking liquid.
The result is rich sliced beef with plenty of flavorful juices to spoon over top.
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1. Preheat oven to 300°F.
2. Pat brisket dry with paper towel. Season generously on all sides with salt, black pepper, and garlic powder.
3. Heat a large Dutch oven or heavy oven-safe roasting pan over medium-high heat. Sear brisket 4–5 minutes per side until a deep brown crust forms.
4. Remove brisket temporarily and add sliced onions to the same pot. Cook 5–7 minutes until softened and lightly browned.
5. Return brisket to the pot, placing it on top of the onions. Pour beef broth around (not over) the brisket so the top stays exposed.
6. Bring broth to a light simmer on the stovetop, then cover tightly with a lid or foil.
7. Transfer to oven and braise for 3–4 hours, until fork-tender. Internal temperature should reach 195–205°F for proper tenderness.
8. Remove from oven and let rest, covered, for at least 20 minutes before slicing.
9. Slice against the grain and spoon pan juices and onions over top before serving.
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