Sep 03 2026
Restaurants›Coronet Cafe›Brisket Recipe

Brisket Recipe

Inspired by Coronet Cafe
Time5h 30m
Serves8

Make Brisket Recipe in just 5h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brisket

Braising liquid & aromatics

Finishing (optional)

Method

Brisket

  1. 1

    Trim and bring to room temperature

    Trim excess silver skin and large hard fat deposits from the brisket leaving approximately 1/4" of fat cap. Pat the brisket dry with paper towels and let rest at room temperature for 30–45 minutes while you prepare the rub and preheat the oven to 300°F (150°C).

  2. 2

    Make the rub

    In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Stir to distribute evenly.

  3. 3

    Season brisket

    Generously sprinkle and rub the seasoning mix all over the brisket, pressing it into all surfaces. Make sure edges and the fat cap are seasoned. Let sit for 10 minutes to help adhesion.

  4. 4

    Heat a large heavy Dutch oven or ovenproof roasting pan over medium-high heat and add 1 tablespoon neutral oil (not listed; assume pantry). When shimmering, sear the brisket fat-side down for 4–6 minutes until deeply browned, then sear the other sides 2–3 minutes each. Remove brisket to a plate.

Braising liquid & aromatics

  1. 5

    Sauté aromatics

    Reduce heat to medium, add sliced onion, carrots, and celery to the hot pan and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and cook 30–60 seconds until fragrant.

  2. 6

    Deglaze and build braising liquid

    Pour in apple cider vinegar and Worcestershire sauce to deglaze the pan, scraping up browned bits with a wooden spoon. Add beef broth and bay leaves and bring to a simmer. Taste and adjust salt/pepper if needed (a little underseasoned is fine; brisket will concentrate).

  3. 7

    Return brisket and braise

    Nestle the brisket into the braising liquid fat-side up. The liquid should come about 1/3 to 1/2 up the side of the meat; if necessary, add up to 1 cup more beef broth or water. Cover tightly with a lid or foil.

  4. 8

    Oven braise

    Place the covered pot in the preheated 300°F (150°C) oven and braise until the brisket is fork-tender and an instant-read thermometer in the thickest part reads 195–205°F (90–96°C), about 3.5–4.5 hours for a 5-lb brisket. Check once at halfway: if liquid is almost gone, add 1/2 cup more broth and baste the meat.

  5. 9

    Rest in juices

    Remove the pot from the oven and transfer the brisket to a cutting board. Tent loosely with foil and let rest for 30–45 minutes in a warm place. Meanwhile keep the braising liquid and vegetables.

Finishing (optional)

  1. 10

    Make finishing jus

    While brisket rests, skim excess fat from the surface of the braising liquid (reserve a tablespoon if desired). Place the pot on the stovetop over medium heat. If desired, add 2 tablespoons butter and swirl until melted. Simmer the liquid until slightly reduced to about 1 cup total, tasting and adjusting seasoning.

  2. 11

    Slice and serve

    Using a sharp carving knife, slice the brisket against the grain in 1/4"–1/2" slices. Arrange slices on a platter, spoon some warm jus over the top, and sprinkle with chopped parsley. Serve additional jus on the side.

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