Brisket Bowl Recipe

Season

Pat the brisket dry with paper towels. Mix kosher salt, coarse black pepper, garlic powder and onion powder in a small bowl. Rub the seasoning evenly over all sides of the brisket; let rest uncovered in the fridge for 1–2 hours (or up to overnight) to dry-season.

Sear and braise (oven method)

Preheat the oven to 300°F (150°C). In a large Dutch oven or heavy ovenproof pot, heat 1 tbs vegetable oil over medium-high heat. Sear the brisket fat-side down first until deeply browned, 4–6 minutes per side, using tongs to brown edges. Remove brisket briefly. Pour 1 cup beef broth into the pot, scraping up browned bits. Return the brisket to the pot, fat-side up. Cover tightly and transfer to oven. Braise until fork-tender, about 3 to 3½ hours for a 2-lb brisket (time will vary with size). Internal temperature target ~195–205°F (90–96°C) for tender slices.

Rest and slice

Remove brisket to a cutting board and let rest, covered loosely with foil, for 20 minutes. Slice thinly against the grain into bite-sized pieces for the bowl. Reserve ½ cup of braising liquid to moisten slices when assembling bowls.

While brisket cooks, combine parsley, cilantro (if using), oregano, garlic, red wine vinegar, red pepper flakes, lemon juice, salt and pepper in a food processor. Pulse until herbs are finely chopped but still slightly textured. With the motor running, drizzle in olive oil until emulsified. Taste and adjust salt, acid or heat. Transfer to a bowl and refrigerate until ready. Bring to room temperature before serving.

Preheat oven to 425°F (220°C) (can roast simultaneously with finishing the brisket if using high heat for potatoes only). Toss halved potatoes with 2 tbs olive oil, smashed garlic, chopped rosemary/thyme, kosher salt and black pepper on a rimmed baking sheet. Spread in a single layer cut-side down.

Roast for 25–35 minutes, turning once halfway, until golden and crisp on the outside and tender inside. Remove garlic halves after 15 minutes if they begin to burn. Keep warm.

Toss trimmed asparagus with 1 tbs olive oil, ½ tsp salt and ¼ tsp black pepper. For oven roasting, place on a baking sheet and roast at 425°F (220°C) for 8–10 minutes until tender-crisp and slightly charred. Alternatively, quickly sauté over medium-high heat in a skillet for 4–6 minutes, turning until bright green and tender-crisp. Squeeze lemon over just before serving.

Assemble bowls: divide roasted potatoes and asparagus between 4 bowls (or 2–3 depending on portions). Top with sliced brisket pieces. Spoon 1–2 tbs chimichurri over each portion of brisket (reserve extra for guests). Drizzle 1–2 tbs of the reserved braising liquid over the brisket if desired to keep moist.

Garnish with sliced chives or green onions, optional microgreens and pickled onions. Serve with lemon wedges and additional chimichurri on the side.