Brisket Recipe
Make Brisket Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket & Marinade
Braising Liquid & Aromatics
Finishing & Serving
Method
Brisket & Marinade
- 1
Trim & Dry
Pat the brisket dry with paper towels. Trim excess fat, leaving about 1/4" of fat cap for flavor and moisture. Let brisket rest 20 minutes at room temperature while you prepare the rub.
- 2
Make the Rub
In a bowl combine kosher salt, cracked black pepper, paprika, garlic powder, onion powder, brown sugar, ground cumin, and mustard powder. Mix thoroughly.
- 3
Apply Rub
Rub the brisket all over with olive oil, then evenly coat with the spice mixture, pressing the rub into the meat. Place brisket in a tray, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight for deeper flavor. If refrigerated, bring to room temperature for 30–60 minutes before braising.
Braising Liquid & Aromatics
- 4
Preheat & Sear
Preheat oven to 300°F (150°C). Heat a large heavy-bottomed oven-safe Dutch oven or roasting pan over medium-high heat. Add a touch of oil if pan is dry. When hot, sear brisket fat-side down for 6–8 minutes until deeply browned; flip and sear the other side 4–6 minutes. Remove brisket to a plate and set aside.
- 5
- 6
Deglaze & Build Sauce
Add tomato paste to the vegetables and cook 1–2 minutes to develop flavor. Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half (about 2–3 minutes). Add beef broth, Worcestershire sauce, bay leaves and thyme. Stir to combine.
- 7
Return Brisket & Add Liquid
Nestle the seared brisket into the braising liquid and vegetables, fat side up. The liquid should come about halfway up the sides of the brisket—add additional broth if necessary. Bring the liquid to a gentle simmer on the stovetop.
- 8
Cover & Braise
Cover the Dutch oven with a tight-fitting lid (or use heavy foil if using a roasting pan). Transfer to the preheated oven and braise for 3 to 3 1/2 hours, or until a fork slides into the meat with little resistance and internal temperature reaches about 200–205°F (93–96°C). Check once halfway through; if liquid is low, add a few tablespoons of hot broth.
Finishing & Serving
- 9
Rest & Strain Juices
Remove the brisket from the oven. Transfer brisket to a cutting board, tent loosely with foil, and rest for 30 minutes. Meanwhile, pour the braising liquid and vegetables through a fine-mesh sieve into a measuring cup or saucepan, pressing solids to extract juices. Skim fat from the surface if desired and reserve about 1 cup of pan juices for serving.
- 10
Optional Sauce Reduction
If you want a thicker sauce, bring the reserved pan juices to a simmer in a saucepan over medium heat. Whisk in butter and simmer until slightly reduced and glossy, about 6–8 minutes. Stir in chopped parsley and optionally 1 cup barbecue sauce for a richer finish. Taste and adjust seasoning with salt and pepper.
- 11
Slice & Serve
Slice the brisket against the grain: identify the grain direction in both the flat and point; slice thinly (1/4") across the grain for the most tender bites. Arrange slices on a platter, spoon warm pan juices or sauce over the meat, and garnish with chopped parsley. Serve with mashed potatoes, roasted vegetables, or on buns with extra sauce.