Mini Brisket Recipe
Make Mini Brisket Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Braising liquid & aromatics
Finish & serving
Method
Brisket
- 1
Trim and season
Trim excess fat from the brisket leaving about 3–5 mm of fat cap for flavor. Pat brisket dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, smoked paprika and onion powder. Rub the seasoning mix evenly over all surfaces of the brisket. Let rest at room temperature for 30 minutes or refrigerate up to overnight (if refrigerating, bring to room temperature for 1 hour before cooking).
- 2
Sear
Preheat oven to 150°C (300°F). In a large heavy-bottomed ovenproof pot or Dutch oven, heat 2 tablespoons of neutral oil over medium-high heat until shimmering. Sear the brisket 4–5 minutes per side, until a deep brown crust forms. Transfer brisket to a plate and set aside.
Braising liquid & aromatics
- 3
- 4
Deglaze and build braising liquid
Stir in tomato paste and cook 1 minute. Add the beer or wine (if using) to deglaze the pot, scraping browned bits from the bottom with a wooden spoon. Let alcohol reduce 1–2 minutes. Add beef stock, soy sauce and brown sugar; stir to combine. Add thyme sprigs and bay leaf. Return the brisket to the pot, fat-side up, nestling it into the liquid and aromatics. The liquid should come about halfway up the brisket; if necessary add up to 125 ml additional stock or water.
- 5
Braise
Bring the liquid to a gentle simmer on the stovetop. Cover the pot and transfer to the preheated oven. Cook until fork-tender and internal temperature reaches about 92–96°C (198–205°F), about 3 to 3 1/2 hours for a 1.5 kg brisket (time will vary by size). Check once around 2 hours: if liquid is evaporating excessively, add a splash of stock and ensure brisket remains partially submerged in aromatics. For a more pull-apart texture, continue cooking until very tender; for sliceable brisket, remove slightly earlier.
- 6
Rest
When done, remove pot from oven. Transfer brisket to a cutting board and tent loosely with foil. Let rest 20–30 minutes to allow juices to redistribute.
Finish & serving
- 7
Make sauce and finish
While the brisket rests, skim excess fat from the surface of the braising liquid. Place the pot on medium heat and whisk in 2 tablespoons butter to enrich the sauce. If you prefer a smoother sauce, strain the braising liquid into a saucepan, press solids to extract flavor, then reduce over medium heat until slightly thickened (5–8 minutes). Taste and adjust seasoning with salt and pepper; stir in chopped parsley.
- 8
Slice or shred
For mini sandwiches, remove any large seam fat, then slice the brisket thinly against the grain for sandwiches or shred with two forks for a pulled texture. Keep warm by returning sliced brisket to the sauce for a few minutes.
- 9
Assemble mini brisket sandwiches
Split mini brioche buns and lightly toast if desired. Butter buns lightly. Place a portion of sliced or shredded brisket onto each bun (about 75–100 g brisket per sandwich). Spoon some braising sauce or BBQ sauce over the meat, add pickles or jalapeños if using, and sprinkle a little chopped parsley. Serve immediately.
- 10
Storage
Refrigerate leftover brisket and sauce in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently in sauce over low heat to preserve moisture.