Add Brisket Recipe
Make Add Brisket Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Braising liquid
Finishing & optional
Method
Brisket
- 1
Trim and pat dry
Trim excess hard fat from the brisket, leaving a thin (about 1/8–1/4 inch) fat cap for flavor and moisture. Pat the brisket dry with paper towels to ensure the rub adheres and to help with searing.
- 2
Make dry rub
In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix until evenly combined.
- 3
Season brisket
Rub the entire brisket generously with the dry rub, pressing it into the meat on all sides. Let sit at room temperature for 30 minutes (or refrigerate up to overnight and bring back to room temperature before cooking).
- 4
Braising liquid
- 5
Prepare aromatics
While the brisket sears (or while it rests if you didn't sear), peel and quarter the yellow onion. Smash the garlic cloves with the flat of a knife (no need to mince).
- 6
Deglaze and combine
If using the same Dutch oven, pour in 1/2 cup of the beef broth and scrape up any browned bits from the bottom with a wooden spoon (this adds flavor). Add the remaining beef broth, apple cider vinegar, Worcestershire sauce, quartered onion, and smashed garlic to the pot.
- 7
Braise brisket
Nestle the seared brisket into the braising liquid fat-side up. Bring the liquid just to a simmer on the stovetop. Cover with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until the brisket is fork-tender — about 3 to 3.5 hours for a 3 lb brisket (time will vary with size; check for an internal temperature of 195–205°F and a probe/tenderness test).
- 8
Rest in liquid
Once fork-tender, remove the pot from the oven. Carefully lift the brisket onto a cutting board and tent loosely with foil. Let it rest 20–30 minutes; reserve the braising liquid for a sauce or to keep slices moist.
Finishing & optional
- 9
Slice and serve
After resting, identify the grain of the brisket and slice thinly across the grain for the most tender bites. Arrange slices on a platter.
- 10
Make pan sauce (optional)
Skim excess fat from the top of the reserved braising liquid. Place the pot on the stovetop over medium heat, bring to a simmer and reduce by about 10–15 minutes to concentrate flavors. Taste and adjust seasoning with salt and pepper. Optionally whisk in 1 tsp cold butter for shine. Spoon sauce over sliced brisket.
- 11
Garnish
Sprinkle chopped fresh parsley over the brisket and serve with some of the braising juices to taste.