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Ingredients
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Brisket
Braising liquid & aromatics
Finishing & optional glaze
Suggested side (one side included)
Method
Brisket
- 1
Trim and season
Pat the brisket dry with paper towels. Combine kosher salt, black pepper, paprika, garlic powder, onion powder and 1 tablespoon brown sugar in a small bowl. Rub the brisket all over with vegetable oil, then massage the dry rub evenly over both sides. Let rest at room temperature 30 minutes or refrigerate up to overnight (if refrigerating, bring to room temp for 1 hour before cooking).
- 2
Sear
Preheat oven to 300°F (150°C). In a large heavy Dutch oven or ovenproof braising pan over medium-high heat, add 1 tablespoon vegetable oil. When shimmering, sear the brisket fat-side down until deeply browned, 6–8 minutes. Turn and brown the other side 4–6 minutes. Remove brisket and set aside.
Braising liquid & aromatics
- 3
Sauté aromatics
Reduce heat to medium. Add remaining 1 tablespoon oil if needed. Add sliced onion, carrots and celery to the pot and cook 6–8 minutes until softened and beginning to brown, stirring occasionally. Add smashed garlic and cook 1 minute until fragrant.
- 4
Deglaze and build braising liquid
Pour in beef broth, soy sauce, apple cider vinegar and Worcestershire sauce, scraping up browned bits from the bottom of the pan with a wooden spoon. Add thyme sprigs and bay leaves. Bring the liquid to a gentle simmer.
- 5
Braise the brisket
Return the brisket to the pot, placing it fat-side up. The liquid should come about 1/3–1/2 up the side of the brisket; if needed, add up to 1/2 cup additional broth or water. Cover tightly with the lid and transfer to the preheated oven. Braise until fork-tender, about 3 to 3 1/2 hours for a 3-lb brisket (time will vary with size). Check once at 2 hours to ensure liquid remains and rotate brisket if needed.
- 6
Rest in braising liquid
Remove the pot from the oven. Carefully transfer the brisket to a cutting board and tent loosely with foil. Skim excess fat from the surface of the braising liquid and reserve the liquid and vegetables for the sauce. Let brisket rest 20–30 minutes before slicing against the grain.
Finishing & optional glaze
- 7
Make sauce and glaze
Place the braising liquid and vegetables over medium heat on the stovetop. Skim any remaining fat. Bring to a simmer and reduce about 8–12 minutes until slightly thickened. If you prefer a smooth sauce, strain the liquid into a saucepan, pressing down on the solids to extract flavor, then return to heat. Stir in 2 tablespoons butter. For a sweet glaze, whisk together 2 tablespoons brown sugar, 2 tablespoons ketchup and 1 teaspoon hot sauce in a small bowl; stir the glaze into the sauce and simmer 2–3 minutes more.
- 8
Suggested side (mashed potatoes)
- 9
Prepare mashed potatoes (if making fresh)
If preparing fresh mashed potatoes, boil peeled and halved russet or Yukon Gold potatoes until fork-tender (about 15–18 minutes). Drain well. Return to pot over low heat 1 minute to dry, then mash with 2 tablespoons butter, 1/2 cup milk or cream, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and creamy. Keep warm until serving. If using prepared mashed potatoes, reheat gently and stir in butter and milk to refresh texture.