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Ingredients
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Brisket (serves 6)
Chicken (serves 6)
Pork (serves 6)
Method
Brisket (serves 6)
- 1
Prep and Season
Pat brisket dry with paper towels. In a small bowl combine kosher salt, black pepper, paprika, garlic powder and onion powder. Rub spice mix evenly over both sides of the brisket and let rest at room temperature for 30 minutes (or refrigerate up to overnight).
- 2
Sear
Preheat oven to 300°F (150°C). Heat vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. Sear brisket fat-side down 4–5 minutes until deeply browned, then flip and sear other side 3–4 minutes. Remove brisket and set aside.
- 3
Deglaze and Braise
Add sliced onion and carrots to the pot and sauté 3–4 minutes until softened. Add beef stock and Worcestershire sauce, scraping up browned bits. Return brisket to the pot fat-side up; liquid should come about one-third up the side of the meat. Cover tightly and transfer to oven. Braise for 3 to 3½ hours, until fork-tender (internal temp ~200°F/93°C).
- 4
Rest and Slice
Remove brisket and let rest 20–30 minutes covered. Strain pan juices into a measuring cup and skim fat if desired; reserve juices for serving. Slice against the grain into thin slices and serve warm with reserved jus.
Chicken (serves 6)
- 5
Season
Pat chicken thighs dry. In a bowl toss chicken with olive oil, salt, pepper, smoked paprika and minced garlic until evenly coated. Let sit 15 minutes at room temperature.
- 6
- 7
Finish with Liquid
Add chicken stock, lemon juice and thyme to the pan, scraping up browned bits. Bring to a simmer, then reduce heat to medium-low. Cover and simmer 12–15 minutes (or transfer to 375°F/190°C oven for 12 minutes) until internal temp reaches 165°F (74°C). Remove from pan and let rest 5 minutes.
- 8
Pork (serves 6)
- 9
Make Rub & Season
Combine salt, brown sugar, chili powder, ground cumin and garlic powder. Pat pork shoulder pieces dry and rub the spice mixture over all surfaces. Let rest 30 minutes at room temperature or refrigerate up to overnight.
- 10
- 11
Braise with Apple
Add sliced onion to the pan and sauté 3 minutes. Pour in apple cider and apple cider vinegar, scraping up browned bits. Return pork to the pan, cover tightly and braise in oven for 2½ to 3 hours until very tender and easily shredded with a fork.
- 12