Chopped Brisket Recipe
Make Chopped Brisket Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket and Marinade
Cooking Liquid and Aromatics
Finishing & Serving
Method
Brisket and Marinade
- 1
Trim and season
Pat the brisket dry with paper towels. Trim excess hard fat leaving about 1/8–1/4 inch fat cap for flavor. Spread the yellow mustard over all surfaces of the brisket—this helps the rub adhere. In a small bowl combine kosher salt, coarsely ground black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Rub the spice mixture evenly over both sides of the brisket. Let rest at room temperature for 30 minutes or refrigerate, covered, up to overnight.
Cooking Liquid and Aromatics
- 2
Preheat and sear
Preheat oven to 300°F (150°C). In a large heavy Dutch oven or ovenproof pan, warm 1 tablespoon neutral oil over medium-high heat until shimmering. Sear the brisket fat-side down for 4–6 minutes until a deep brown crust forms, then flip and sear the other side 3–4 minutes. Remove brisket to a plate.
- 3
Deglaze and assemble
Lower heat to medium. Add the quartered onion and smashed garlic to the pot and sauté for 2 minutes to release aromatics. Pour in beef broth, apple cider vinegar, soy sauce, and Worcestershire sauce, scraping up browned bits from the bottom with a wooden spoon. Add the bay leaf and return the brisket to the pot, fat-side up. The liquid should come about 1/3 of the way up the brisket; if not, add up to 1/2 cup more broth or water. Cover tightly with lid.
- 4
Braise
Place the covered pot in the preheated oven and braise until the brisket is fork-tender and an instant-read thermometer in the thickest part registers about 195–205°F (90–96°C). For a 3 lb brisket this typically takes 2.5–3.5 hours. Check once after 1.5–2 hours and gently baste with cooking liquid if top is drying. Remove pot from oven when done.
Finishing & Serving
- 5
Rest and chop
Transfer the brisket to a cutting board and tent loosely with foil. Let rest 20–30 minutes to allow juices to redistribute. Using two forks or a chef’s knife, slice or roughly chop the brisket across the grain into bite-size pieces about 1/2–3/4 inch for 'chopped brisket.' Reserve 1 cup of the braising liquid and discard bay leaf and large onion pieces (or finely chop them and mix back if you like).
- 6
Dress and finish
Place chopped brisket in a bowl. Add 1 cup barbecue sauce and 1/2 cup of the reserved braising liquid; toss gently to coat. Adjust with additional sauce or reserved liquid to reach desired moistness. Season to taste with salt and pepper. If you prefer a glossy finish, optionally heat 1 tablespoon oil in a skillet over medium-high, fry the chopped brisket briefly (1–2 minutes) until edges caramelize, then remove from heat.
- 7
Serve
Serve chopped brisket hot topped with chopped fresh parsley if desired. It can be served on buns as sandwiches, over mashed potatoes, with coleslaw, or alongside roasted vegetables. Leftovers keep refrigerated up to 4 days; rewarm gently with a splash of broth or sauce to prevent drying.