Beef Brisket Recipe
Make Beef Brisket Recipe in just 4h 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 / sauce
For searing
Finishing
Method
Brisket
- 1
Trim and season
Pat the brisket dry with paper towels. Trim any excessively thick hard fat cap, leaving about 1/4" of fat for flavor and moisture. Mix kosher salt, black pepper, garlic powder, and paprika in a small bowl. Rub the spice mix evenly over both sides and the edges of the brisket. Let rest at room temperature for 30 minutes or refrigerate covered for up to overnight (if refrigerated, bring to room temperature for 30–60 minutes before cooking).
For searing
- 2
Sear brisket
Preheat a large heavy Dutch oven or oven-safe pot over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering. Carefully add the brisket, fat-side down first, and sear without moving for 4–6 minutes until deeply browned. Flip and sear the other side 4–6 minutes. Remove brisket to a plate and set aside.
Braising liquid / sauce
- 3
Sauté aromatics
Reduce heat to medium. Add the sliced onion to the pot and sauté 4–6 minutes until starting to soften and brown, scraping browned bits from the bottom with a wooden spoon. Add the smashed garlic and cook 30–60 seconds until fragrant.
- 4
Build the braising liquid
Stir in the tomato paste and cook 1 minute. Add the beef broth, apple cider vinegar, Worcestershire sauce, and brown sugar, scraping up any fond. Add thyme sprigs and bay leaves. Bring the liquid to a gentle simmer.
- 5
Return brisket and braise
Nestle the seared brisket into the liquid, fat side up. The liquid should come about 1/3 to halfway up the sides of the brisket (do not fully submerge). If necessary, add up to 1 cup more broth or water. Cover the pot with a tight-fitting lid and transfer to an oven preheated to 300°F (150°C).
- 6
Cook low and slow
Braise in the oven until the brisket is fork-tender, about 3 to 4 hours for a 4 lb brisket. Start checking at 3 hours: insert a fork into the thickest part — it should slide in and out with little resistance and the meat should have a gentle pull-apart feel. If not tender, continue cooking and check every 30 minutes. Rotate the brisket once during cooking if the liquid is more concentrated on one side.
Finishing
- 7
Rest and strain juices
Remove the pot from the oven. Carefully transfer the brisket to a cutting board and tent loosely with foil. Let rest 20–30 minutes to allow juices to redistribute. Meanwhile, strain the braising liquid into a saucepan, discard thyme stems and bay leaves, and skim fat from the top. If desired, simmer the strained liquid over medium heat until reduced by 20–30% for a concentrated sauce; taste and adjust seasoning with salt and pepper.
- 8
