1 Lb Brisket Recipe

Prepare brisket

Pat the 1 lb brisket dry with paper towels. Trim any excessive silver skin or very thick hard fat, leaving a thin fat cap for flavor (about 1/8" thickness).

Season

In a small bowl combine 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Rub the spice mix evenly over all surfaces of the brisket. Let rest at room temperature for 20–30 minutes while you prepare aromatics and braising liquid (this helps the seasoning penetrate).

While the meat rests, slice 1/2 cup onion and cut 1/4 cup carrot into pieces. Smash 2 garlic cloves. These will add flavor to the braising liquid and sit beneath the brisket to prevent burning.

In a bowl or measuring cup combine 1 cup beef stock, 1 tbsp soy sauce, 1 tsp Worcestershire sauce, 1 tbsp apple cider vinegar, and 1 tbsp brown sugar. Stir until sugar dissolves. This creates a savory-slightly sweet braising liquid that will keep the brisket moist and add flavor.

Preheat oven to 300°F (150°C). Heat a heavy, oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add 1 tsp neutral oil (not listed in ingredients; use a splash if needed). Place the brisket fat-side down and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 1–2 minutes. Remove brisket and set aside.

Reduce heat to medium. Add the sliced onion, carrot, and smashed garlic to the pot and cook 2–3 minutes until softened and fragrant, scraping up browned bits. Pour in the prepared braising liquid and add the bay leaf. Bring the liquid to a simmer.

Return the brisket to the pot, fat-side up, nestling it partially into the aromatics. The liquid should come up about halfway on the brisket; if needed, add up to 1/4 cup more stock or water to reach that level. Cover the pot with a tight-fitting lid and transfer to the preheated oven.

Braise in the oven for 2 hours, then check tenderness. For a 1 lb brisket, total braise time is typically 2–2.5 hours. Continue braising until the brisket is fork-tender (probe with a fork or thermometer — internal temp around 195–205°F for very tender meat).

Once tender, remove the brisket to a cutting board and tent loosely with foil. Skim any excess fat from the braising liquid and discard the bay leaf.

Place the pot with braising liquid over medium heat and reduce gently for 5–8 minutes until slightly thickened. Stir in 1 tsp unsalted butter and 1 tbsp chopped parsley to enrich and finish the sauce. Adjust seasoning with a pinch of salt and pepper to taste.

Slice the brisket against the grain into 1/4"–1/2" slices. Spoon the reduced sauce and aromatics over the slices before serving.