Beef Brisket Recipe

Trim and score

Pat the brisket dry with paper towels. Trim excess hard fat, leaving about 1/4 inch of fat cap for flavor. Lightly score the fat in a crosshatch pattern so the seasoning and rendered fat penetrate.

Make garlic-salt rub

In a small bowl combine kosher salt, black pepper, and garlic powder. Add minced garlic and olive oil to form a coarse paste. Rub this mixture all over the brisket, both sides and the edges, pressing it into the scored fat and into any exposed meat. Let the brisket sit at room temperature for 30 minutes (or refrigerate, covered, up to 24 hours for deeper seasoning).

Preheat oven to 300°F (150°C). Heat a large heavy Dutch oven or ovenproof skillet over medium-high heat until hot. Add a thin film of oil. Sear the brisket fat-side down 4–6 minutes until deeply browned, then carefully flip and sear the other side 3–5 minutes. Remove the brisket to a plate.

Reduce heat to medium. Add sliced onion to the pot and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant, stirring so it doesn’t burn. Deglaze the pot with the beef broth and apple cider vinegar, scraping up browned bits from the bottom.

Return the brisket to the pot, fat-side up. Add bay leaves and thyme sprigs. The liquid should come about 1/3 of the way up the brisket; if needed add up to 1/2 cup more beef broth or water. Bring the liquid to a gentle simmer on the stovetop.

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the brisket is very tender and a thermometer in the thickest part reads 195–205°F (about 3 to 4 hours for a 4 lb brisket). Check after 2 hours: if the liquid is evaporating too quickly, add a few tablespoons of broth and baste the brisket.

About 30 minutes before the end of cooking, remove the lid to allow the surface to firm up slightly if you prefer a firmer exterior. Continue cooking uncovered until desired tenderness.

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 pan juices into a saucepan, skim excess fat if desired, and simmer 5–8 minutes to concentrate flavors. Taste and adjust seasoning with salt and pepper.

Slice the brisket against the grain into 1/4-inch to 1/2-inch slices. Arrange on a platter, spoon some warm pan juices over the slices, and sprinkle with finishing salt and chopped parsley if using.