The brisket is a cut of beef easily available at any grocery store or local butcher. Considered one of the primal cuts of beef, cut as a main piece of meat, the brisket is a popular choice due to its tenderness and hearty flavor. There are various methods of cooking a brisket--it is more traditional in the southern United States to season and marinate the meat in various spices then slow cook in a smoker. A popular Jewish method of cooking involves braising the meat like a pot roast. Internationally, it is used in soups or served with noodles. Here are some steps that will guide you on baking a brisket in an oven.
Preheat oven to 300°F. Slice the carrots lengthwise into 3-inch long pieces, the potatoes into wedges and the onion into quarters (cut it in half, then half again). Place the cut vegetables in the roasting pan and toss with olive oil.
Take the brisket and place in the roasting pan on top of the vegetables. Rub with the Worcester sauce.
Mix the garlic powder, dry mustard, paprika, salt and pepper together in a bowl. Separate the leaves from the rosemary from the stem. Discard the stem and coarsely chop the rosemary leaves. Add to the spice mixture, then rub generously onto the brisket. Let rest for 5 minutes.
Place the roasting pan into the oven and bake for 3 to 4 hours, depending on thickness. Occasionally baste the brisket in the juices that run off at the bottom of the pan.
Let the brisket rest for about 10 minutes before slicing. Slice against the grain and serve with the baked vegetables. You may choose to serve the juices that have accumulated from the pan as well in a separate container.