Beef Brisket Recipe
Recipe information
Make Beef Brisket in just 4h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Brisket & Marinade
Cooking Liquid & Aromatics
Finishing Sauce (optional)
Brisket & Marinade
1. Trim and score
Pat the brisket dry with paper towels. Trim excess silver skin and hard fat, leaving about 1/4" of fat cap. Lightly score the fat in a crosshatch pattern, being careful not to cut into the meat.
2. Apply mustard and rub
Spread the mustard evenly over all surfaces of the brisket—this helps the dry rub adhere. In a small bowl combine kosher salt, black pepper, smoked paprika, garlic powder and onion powder. Rub the spice mixture all over the brisket, pressing to adhere. Let rest at room temperature for 30 minutes or refrigerate overnight for deeper flavor (if refrigerating, bring to room temperature 1 hour before cooking).
Cooking Liquid & Aromatics
3. Preheat oven and sear
Preheat oven to 325°F (165°C). In a large heavy Dutch oven or ovenproof roasting pan, heat 1–2 tablespoons neutral oil over medium-high heat until shimmering. Sear the brisket fat-side down first for 6–8 minutes until deep brown, then turn and brown the other sides, about 4–6 minutes total for sides. Remove brisket to a plate.
4. Sauté aromatics
Reduce heat to medium. Add the quartered onion, carrots and celery to the pot and cook, stirring, until lightly browned, 4–5 minutes. Add smashed garlic, thyme sprigs and bay leaves and cook 30 seconds until fragrant.
5. Deglaze and assemble
Pour in the red wine (if using) and scrape up browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 2–3 minutes. Add beef broth and bring to a gentle simmer. Return the brisket to the pot fat-side up. The liquid should come about 1/3 up the side of the meat; add a touch more broth or water if needed. Cover tightly with the lid or aluminum foil.
6. Braise
Place the covered pot in the preheated oven and braise until fork-tender, about 3 to 3 1/2 hours for a 4 lb brisket (time will vary with size). Check after 2 1/2 hours: if the brisket is fork-tender and an instant-read thermometer reads 195–205°F in the thickest part, it is done. If not, continue braising and check every 20–30 minutes.
7. Rest
Carefully transfer the brisket to a cutting board and tent loosely with foil. Let rest for 20–30 minutes to allow juices to redistribute before slicing. Meanwhile, strain and reserve 1–2 cups of the braising liquid for the finishing sauce or serving.
Finishing Sauce (optional)
8. Make a pan sauce
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Stir in 1 tablespoon flour and cook, whisking, 1–2 minutes to form a roux. Slowly whisk in 1 cup reserved braising liquid, then add Worcestershire sauce and brown sugar. Simmer gently until slightly thickened, 4–6 minutes. Season with salt and black pepper to taste. Strain if you prefer a smooth sauce.
9. Slice and serve
Slice the brisket against the grain into 1/4"–1/2" slices. Arrange on a platter and spoon warm finishing sauce over the slices or serve sauce on the side. Garnish with fresh thyme if desired.
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