Beef Brisket Recipe

Prepare the brisket

Remove brisket from refrigerator 30 minutes before cooking to come toward room temperature. Pat dry with paper towels. Combine kosher salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and smoked paprika in a small bowl; rub mixture evenly over all sides of the brisket.

Sear

Preheat oven to 300°F (150°C). In a large heavy ovenproof Dutch oven or roasting pan with high sides, heat vegetable oil over medium-high heat on the stovetop. Sear brisket fat-side down for 4–6 minutes until well-browned, then turn and sear remaining sides 3–4 minutes. Work in batches if needed so the meat browns rather than steams.

Braise

Pour beef broth, apple cider vinegar, and Worcestershire sauce into the pan around (not over) the brisket. Bring liquid to a gentle simmer on the stove. Cover tightly with a lid or heavy foil and transfer to the preheated oven. Cook for 3 to 3½ hours, until a fork slides into the meat with little resistance and the internal temperature reaches about 195–205°F (90–96°C) for tender, shreddable brisket. Check once at 2 hours to ensure there’s still liquid; add up to ½ cup more broth if needed.

Rest and slice

Remove brisket from oven and transfer to a cutting board. Tent loosely with foil and let rest 20–30 minutes to allow juices to redistribute. Skim any fat from pan juices and reserve liquid for serving. Slice brisket against the grain into 1/4-inch thick slices or shred if preferred. Serve with warmed barbecue sauce and pan juices on the side.

Warm barbecue sauce in a small saucepan over low heat until simmering gently, about 5 minutes, stirring occasionally. Keep warm until ready to serve.

Cook potatoes

Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are very tender, 15–20 minutes.

Mash

Drain potatoes well and return to the hot pot for 1 minute to dry. Warm the milk with the butter in a small saucepan or microwave until butter melts. Mash potatoes using a masher or ricer, then stir in warmed milk-butter mixture until smooth and creamy. Season with additional salt and black pepper to taste. Keep covered and warm until serving.

Bring a medium pot of salted water to a boil. Blanch green beans for 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add drained green beans, season with 3/4 teaspoon salt and 1/4 teaspoon black pepper, and toss to coat. Cook 2–3 minutes until heated through and slightly blistered. Finish with 1 teaspoon lemon juice if using and adjust seasoning. Serve immediately.