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Ingredients
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Smoked & Braised Beef
Braising Liquid & Mop
BBQ Sauce
Sides & Garnish
Method
Smoked & Braised Beef
- 1
Prepare rub and brisket
Combine kosher salt, black pepper, paprika, garlic powder, onion powder and brown sugar in a small bowl. Pat the brisket dry with paper towels. Rub the spice mix evenly all over the brisket, pressing it into the meat. Let rest at room temperature for 30 minutes (or refrigerate up to overnight, then bring to room temperature before cooking).
- 2
Sear (optional)
Preheat an oven-safe heavy pan or Dutch oven over medium-high heat and add 1 tablespoon neutral oil. When shimmering, sear the brisket fat-side down 3–4 minutes until deeply browned, then turn and sear the sides for 1–2 minutes to build color. Remove brisket and set aside.
Braising Liquid & Mop
- 3
Make braising liquid
In a bowl combine beef stock, apple cider vinegar, Worcestershire sauce, soy sauce and liquid smoke (if using). Stir to combine. Pour about 150–200 ml of the braising liquid into the bottom of the Dutch oven or roasting pan — you want enough liquid to come up roughly 1.5–2 cm (not submerging the brisket).
- 4
Braise the brisket
Preheat oven to 150°C (300°F). Place seared brisket on a rack in the pan or directly in the liquid fat-side up. Cover tightly with a lid or double-layer foil. Roast in the oven for 3 to 3 1/2 hours, basting every 45–60 minutes with remaining braising liquid (use a spoon to pour liquid over the top). Check at 3 hours: brisket should be fork-tender and easily pull apart. If not tender, continue cooking and check every 30 minutes.
- 5
Rest and shred
When tender, remove brisket to a cutting board, reserve braising juices. Let rest covered for 20 minutes. For slices: carve against the grain into 5–7 mm slices. For pulled style: use two forks to shred meat and toss with 3–4 tablespoons of the strained braising liquid to keep moist.
BBQ Sauce
- 6
Make sauce
While the brisket rests, combine ketchup, brown sugar, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, hot sauce (if using) and salt in a small saucepan. Warm over medium heat, stirring, until sugar dissolves and sauce thickens slightly, 6–8 minutes. Taste and adjust salt, sweetness or acidity. Keep warm.
- 7
Sides & Garnish
- 8
Roast baby potatoes
Increase oven to 200°C (390°F). Halve any large baby potatoes so pieces are uniform. Toss potatoes with olive oil, smoked paprika and a pinch of salt on a baking sheet. Roast for 20–25 minutes until golden and tender, turning once halfway through.
- 9
- 10