Sliced Brisket Recipe

Trim and pat dry

Trim excessive hard fat from the brisket, leaving about 1/4-inch of fat for flavor. Pat the brisket thoroughly dry with paper towels.

Make rub

In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix until uniform.

Rub the spice mixture all over the brisket, pressing it into the meat so it adheres. Let rest at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor (if refrigerating, bring to room temperature for 1 hour before cooking).

Preheat and sear

Preheat oven to 300°F (150°C). In a large heavy Dutch oven or ovenproof roasting pan, heat 2 tablespoons neutral oil over medium-high heat until shimmering. Sear the brisket fat-side down for 6–8 minutes until deeply browned, then sear the other side 4–6 minutes. Transfer brisket to a plate.

Sauté aromatics

Reduce heat to medium. Add the quartered onion, carrots, and celery to the pot and sauté 4–5 minutes until they begin to brown. Add smashed garlic cloves and cook 30–60 seconds until fragrant.

Deglaze and add liquids

Pour in 1/2 cup of the beef stock and use a wooden spoon to scrape up browned bits from the bottom of the pot. Stir in the remaining beef stock, soy sauce, apple cider vinegar, and Worcestershire sauce.

Return brisket and aromatics

Nestle the brisket back into the pot, fat-side up. Add bay leaves and fresh thyme sprigs. The liquid should come about halfway up the brisket; if needed, add up to 1/2 cup more stock or water. Bring the liquid to a gentle simmer on the stovetop.

Cover and braise

Cover the Dutch oven tightly with its lid (or aluminum foil and a lid) and transfer to the preheated oven. Braise for 3 to 3 1/2 hours, or until the brisket is fork-tender and an instant-read thermometer inserted into the thickest part reads 195–205°F (90–96°C).

Rest

Remove the brisket from the oven. Transfer the brisket to a cutting board and tent loosely with foil. Let rest 20–30 minutes to allow juices to redistribute; reserve the pot with vegetables and pan juices.

Strain pan juices

While the brisket rests, skim any excess fat from the surface of the pan juices. Strain the cooking liquid and vegetables through a fine-mesh sieve into a bowl, pressing solids to extract juices. Measure out 1 cup of the strained pan juices for finishing (reserve remaining juices for serving or gravy).

Finish sauce (optional)

Return 1 cup of strained pan juices to a small saucepan and bring to a simmer. Whisk in 2 tablespoons unsalted butter until melted and slightly thickened. Taste and adjust seasoning with coarse sea salt if desired. Keep warm.

Slice brisket

Using a sharp slicing knife, trim the brisket into a uniform shape if necessary. Identify the grain of the meat; slice brisket thinly across the grain into 1/8–1/4-inch slices for tender pieces. For a thicker presentation, slice to 1/2-inch but expect less tenderness.

Serve

Arrange sliced brisket on a platter, spoon warm pan sauce over the slices or serve on the side. Sprinkle chopped fresh parsley over the brisket and finish with a light pinch of coarse sea salt if desired.