Brisket (sliced) | 1 Lb Recipe

Trim and pat dry

If the brisket has an excess fat cap, trim it to about 1/4 inch thickness. Pat the brisket dry all over with paper towels to help the seasoning adhere and to promote browning.

Mix rub

In a small bowl combine kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar (if using). Stir until even.

Apply rub

Rub the oil evenly over the brisket. Press the dry rub into all surfaces of the brisket so it forms an even coating. Let the seasoned brisket rest at room temperature for 20–30 minutes, or refrigerate for up to overnight (if refrigerating, bring back to room temperature before cooking).

Preheat and sear

Preheat oven to 300°F (150°C). Heat a heavy ovenproof skillet or Dutch oven over medium-high heat. Add the vegetable oil and, when shimmering, sear the brisket 3–4 minutes per side until a deep brown crust forms. Use tongs to hold the edges and brown the sides for 1–2 minutes.

Add liquids

Remove the brisket briefly and pour beef broth into the skillet, scraping up browned bits with a wooden spoon. Stir in apple cider vinegar, Worcestershire sauce, and mustard. Return the brisket to the pan, fat-side up, and pour any accumulated juices over the top.

Braise

Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil. Transfer to the preheated oven and braise for 2 to 2.5 hours, or until the brisket is fork-tender and the internal temperature reaches about 195–205°F (90–96°C) for slicing. Check after 1.5 hours: if liquid is evaporating too quickly, add up to 1/2 cup more beef broth.

Rest

Carefully remove the brisket from the oven. Transfer it to a cutting board and tent loosely with foil. Let it rest for 20 minutes to allow juices to redistribute; resting also makes slicing easier and neater.

Slice and finish

Slice the brisket thinly across the grain into 1/8–1/4-inch slices. Arrange slices on a platter and spoon some of the pan juices over the meat to keep it moist. Garnish with chopped fresh parsley if desired.