Sliced Brisket (1lb.) Recipe

Rest and slice

If the brisket is recently cooked and still hot, let it rest 10–15 minutes wrapped loosely in foil to redistribute juices. Place brisket on a cutting board and using a sharp slicing knife, cut across the grain into 1/8–1/4-inch thick slices. Aim for uniform slices for even serving. Transfer sliced brisket to a plate or shallow dish.

Sauté aromatics

In a large skillet over medium heat, melt 1 tbsp unsalted butter. Add the thinly sliced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Build pan liquid

Stir in 1 cup beef broth (or reserved brisket juices), 1 tsp Worcestershire sauce, 1 tsp brown sugar (if using), 1/2 tsp freshly ground black pepper, 1/2 tsp kosher salt (adjust to taste), and 1/4 tsp smoked paprika (if using). Bring mixture to a gentle simmer.

Reheat brisket in liquid

Add the sliced brisket to the skillet in a single layer as much as possible. Spoon some hot pan liquid over the slices, reduce heat to low, and cover the skillet. Warm the brisket for 6–8 minutes, turning gently once halfway through so each side warms and absorbs some sauce. Avoid prolonged simmering to prevent drying.

Finish and rest

Uncover, remove from heat, and stir in 1 tbsp unsalted butter to enrich the sauce and gloss the slices. Let the brisket rest in the pan for 2 minutes to absorb juices. Taste and adjust seasoning with additional salt or pepper if needed. Sprinkle chopped fresh parsley over the top before serving.

Serve the sliced brisket warm with some of the pan sauce spooned over. For sandwiches, place slices on rolls, add pickles and your choice of BBQ or horseradish sauce. Leftover brisket keeps well refrigerated for up to 3–4 days; reheat gently with a splash of broth to preserve tenderness.