This slow-roasted brisket is tender, flavorful, and perfect for a comforting meal.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Place the brisket, fat side up, in a large roasting pan.
Placing the fat side up allows the fat to baste the meat as it cooks.
Season the brisket evenly with salt and pepper, then top with garlic and onions.
Spread the seasoning evenly for consistent flavor.
Roast the brisket uncovered for 1 hour, or until the onions are lightly browned.
Check occasionally to ensure the onions don't burn.
Add the hot water to the pan, then cover tightly with aluminum foil.
Sealing the pan well helps retain moisture.
Reduce the oven temperature to 325°F (165°C) and continue roasting for 2 hours, or until the brisket is tender.
Use a meat thermometer to check for doneness.
Remove the brisket from the pan and let it rest. Skim the fat from the pan juices.
Resting the meat allows the juices to redistribute.
Mix the cornstarch with a small amount of water to create a slurry, then add it to the pan juices.
Stir constantly to avoid lumps.
Cook the gravy over medium heat until it thickens, stirring constantly.
Adjust the seasoning of the gravy to taste.
Slice the brisket against the grain and serve with the onions and gravy.
Slicing against the grain ensures tender bites.
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