Simmered Brisket Recipe

ChuckWagon BBQ

1. 1

   Season and sear the brisket

   Pat the brisket dry with paper towels. Rub all sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tablespoon oil in a heavy-bottom Dutch oven over medium-high heat. Sear the brisket on all sides until deeply browned, about 4-6 minutes per side. Remove and set aside.

2. 2

   Sauté aromatics

   In the same pot, add the remaining oil if needed. Add chopped onion, carrot, and celery; sauté until they begin to soften, about 5 minutes. Add minced garlic and sauté 1 more minute. Stir in bay leaves.

3. 3

   Build the sauce

   Stir in tomato paste and cook 1-2 minutes to deepen flavor. Pour in red wine to deglaze, scraping up brown bits from the bottom; simmer until reduced by half, about 3-4 minutes. Stir in Worcestershire sauce.

4. 4

   Braise the brisket

   Return the brisket to the pot. Add beef broth, smoked paprika, brown sugar, remaining salt and pepper. Add bay leaves. Bring to a gentle simmer, then cover and reduce heat to low.

5. 5

   Simmer until tender

   Let the brisket braise slowly for 2.5 to 3 hours, turning the meat every 45 minutes and adding more broth if needed to keep it barely covered. The brisket is tender when a fork slides in with little resistance.

6. 6

   Finish and rest

   Transfer the brisket to a cutting board and tent with foil. Skim excess fat from the sauce. Slice the brisket against the grain and return slices to the pot to rewarm in the sauce for 5-10 minutes. Taste and adjust salt and pepper as needed. Garnish with chopped parsley.

7. 7

   Two-meat plate serving suggestion

   If you’re building a two-meat ChuckWagon BBQ plate, pair the simmered brisket with your choice of ribs or smoked chicken. Keep the brisket warm in its sauce while you finish the other meat; serve together with pickles and cornbread.