Brisket Recipe

Brisket

1. 1

   Trim and score

   Pat the brisket dry with paper towels. Trim excess silver skin and any hard, thick fat to leave about 1/4 inch of fat cap across the top. If the point is very uneven, trim small pockets to create an even thickness for more uniform cooking.

2. 2

   Prepare the rub

   In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Stir to blend evenly.

3. 3

   Apply mustard and rub

   Brush the entire surface of the brisket with yellow mustard (this helps the rub adhere and contributes mild tang). Drizzle the oil over the mustard and rub lightly to distribute. Generously season both sides of the brisket with the spice rub, pressing it into the meat.

4. 4

   Sear (optional but recommended)

   Heat a large heavy-bottomed Dutch oven or ovenproof skillet over medium-high heat. When hot, add 1 tablespoon vegetable oil. Sear the brisket fat-side down first for 4–6 minutes until deep brown; turn and sear the other side 3–4 minutes. Remove brisket to a plate.

5. 5

   Aromatics

   Slice the yellow onion into 1/2-inch rounds and smash the garlic cloves with the flat of a knife (no need to peel completely). Reduce heat to medium, add 2 tablespoons butter to the pot, then add onions and cook 4–6 minutes until softened and beginning to brown. Add garlic and cook 30–45 seconds until fragrant.

6. 6

   Deglaze and build braising liquid

   Pour in 1 cup beef broth to deglaze, scraping up browned bits from the bottom with a wooden spoon. Add remaining 1 cup beef broth (or stock), apple cider vinegar, Worcestershire sauce and 1 cup additional water or stock if needed to come about 1/3–1/2 up the side of the brisket. Add bay leaves and thyme sprigs.

7. 7

   Braise

   Return the brisket to the pot, fat-side up. Bring the liquid to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until fork-tender and an instant-read thermometer inserted into the thickest part reaches 195–205°F (90–96°C), about 3 to 4 hours for a 4 lb brisket; check after 3 hours. Rotate the brisket once halfway through for even cooking.

8. 8

   Rest

   Carefully remove the brisket to a cutting board, tent loosely with foil, and rest for 30–45 minutes to allow juices to redistribute.

9. 9

   Make pan sauce (optional)

   While the brisket rests, skim excess fat from the braising liquid. Place the pot on the stovetop over medium heat and bring the liquid to a simmer. Reduce by about one-third, then strain through a fine-mesh sieve into a saucepan. Whisk in any accumulated juices from the resting brisket and adjust seasoning with salt and pepper to taste. If desired, whisk in 1 tablespoon cold butter for shine.

10. 10

    Slice and serve

    Slice the brisket thinly against the grain (identify the grain direction in both flat and point; you may need to change angle as you move into the point). Arrange slices on a platter and spoon pan sauce over the meat or serve on the side.