Beef Brisket Recipe

Trim and season

Pat the brisket dry with paper towels. Trim excessive hard fat, leaving about 1/4 inch of fat cap for flavor and moisture. In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder and smoked paprika. Rub the spice mixture evenly over all sides of the brisket. Let the brisket sit at room temperature for 30–45 minutes while you preheat the oven (or refrigerate up to overnight covered if prepping ahead).

Preheat oven to 300°F (150°C).

Heat a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat and add 1 tablespoon of neutral oil. When shimmering, place the brisket fat-side down and sear until a deep brown crust forms, about 6–8 minutes. Flip and sear the other side 4–6 minutes. Remove the brisket to a plate.

Reduce heat to medium. Add the quartered onion to the pot and cook until softened and beginning to brown, about 5 minutes. Add the crushed garlic and cook 30 seconds more until fragrant.

Stir in the tomato paste and cook 1–2 minutes to develop flavor. Pour in the red wine to deglaze the pan, scraping up brown bits from the bottom with a wooden spoon. Simmer the wine for 2–3 minutes to reduce slightly.

Add the beef stock, Worcestershire sauce, bay leaves and thyme sprigs. Bring the liquid to a gentle simmer.

Return the brisket to the pot, fat-side up. The liquid should come about one-third to halfway up the brisket; if needed, add a bit more stock or water so the meat is partially submerged but not fully covered. Spoon some braising liquid over the top of the brisket.

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the brisket is fork-tender and a thermometer inserted into the thickest part reads 195–205°F (90–96°C), about 3 to 4 hours depending on thickness. Check once at around 2 hours: if the liquid has reduced too much, add hot water or stock to maintain level.

Carefully remove the pot from the oven. Transfer the brisket to a cutting board and tent loosely with foil. Let rest for 20–30 minutes; resting lets juices redistribute and makes slicing easier.

While the brisket rests, skim excess fat from the surface of the braising liquid. Strain the liquid into a saucepan, pressing on solids to extract flavor, and discard bay leaves, thyme stems and any large onion pieces if desired.

Bring the strained liquid to a simmer over medium heat and reduce until slightly thickened, about 6–10 minutes. Taste and adjust seasoning with salt and pepper. Optionally stir in 1 cup of barbecue sauce to make a finishing sauce and warm through.

Slice the brisket against the grain into 1/4 inch to 1/2 inch thick slices. Arrange on a platter, spoon some braising sauce or barbecue sauce over slices, and sprinkle with chopped parsley for color.

Serve warm with mashed potatoes, roasted vegetables, or your preferred sides. Leftover brisket keeps well refrigerated for up to 4 days and freezes for up to 3 months.