Beef Brisket Recipe
Or Substitute: Beef Brisket add 2.50
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Ingredients
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Brisket
Dry Rub
Braising Liquid
Finishing & Garnish
Method
Brisket
- 1
Trim and rest
Pat the brisket dry with paper towels. Trim any excessive hard fat so there is a roughly 1/4-inch fat cap remaining. Bring brisket to room temperature for 30 to 60 minutes before cooking.
- 2
Preheat and prepare pan
Preheat oven to 300°F (150°C). Choose a heavy Dutch oven or roasting pan with a tight-fitting lid large enough to hold the brisket comfortably.
Dry Rub
- 3
Make the rub
In a small bowl combine kosher salt, black pepper, brown sugar, smoked paprika, garlic powder, onion powder and cayenne pepper. Mix thoroughly so sugar and spices are evenly distributed.
- 4
Apply rub
Brush brisket lightly with vegetable oil to help the rub adhere. Rub the spice mixture evenly over all surfaces of the brisket, pressing it into the meat. Let rest 20–30 minutes to let the rub adhere (or refrigerate up to overnight and bring back to room temperature before cooking).
- 5
Sear
Heat a large skillet or the Dutch oven (without lid) over medium-high heat. Add the remaining 2 tablespoons vegetable oil. When oil is shimmering, sear brisket fat-side down 3–4 minutes until brown, then sear the other side 3–4 minutes. Transfer brisket to a plate while you prepare the braising liquid.
Braising Liquid
- 6
Build the braise
In the same Dutch oven (reduce heat to medium), add sliced onion and smashed garlic; sauté 3–4 minutes until softened and fragrant, scraping up browned bits. Stir in tomato paste and cook 1 minute. Add beef stock, Worcestershire sauce, and apple cider vinegar. Add bay leaves and bring the liquid to a gentle simmer.
- 7
Braise the brisket
Return the brisket to the Dutch oven with the fat side up. The liquid should come up roughly 1 to 1.5 inches up the side of the brisket (not cover the top). If needed, add up to 1 cup additional stock or water to reach that level. Cover with lid and transfer to preheated oven. Braise at 300°F (150°C) until very tender and a fork slides into the meat with little resistance, about 3 to 4 hours for a 3–4 lb brisket. Start checking at 3 hours; total time will vary with thickness. Internal temperature target is about 195–205°F (90–96°C) for tender slicing (use an instant-read thermometer).
- 8
Finish braise and rest
When tender, remove the brisket to a cutting board, tent loosely with foil, and rest 30–45 minutes. Keep the braising liquid and vegetables in the Dutch oven—the juices will be used for the sauce.
Finishing & Garnish
- 9
Make sauce from pan juices
Strain the braising liquid into a saucepan, pressing solids to extract juices. Skim excess fat from the surface. Measure out about 1/2 cup of the strained pan juices; simmer in the saucepan over medium heat to concentrate flavor for 3–6 minutes. If you prefer a saucier finish, whisk in 1/2 cup of your favorite BBQ sauce and heat until warmed through. Taste and adjust seasoning with salt and pepper if necessary.
- 10
