Beef Brisket Recipe

Prepare brisket

Remove the brisket from the refrigerator 1 hour before cooking to come toward room temperature. Pat dry thoroughly with paper towels.

Season

Combine kosher salt, coarse black pepper, garlic powder, onion powder, and smoked paprika in a small bowl. Rub the seasoning mixture all over the brisket, pressing to adhere. Let rest 15 minutes to allow flavors to sit on the surface.

Preheat and sear

Preheat oven to 150°C (300°F). In a large heavy Dutch oven or ovenproof roasting pan heat 2 tablespoons neutral oil over medium-high heat until shimmering. Sear the brisket fat-side down first for 6–8 minutes until deeply browned, then sear the other sides 4–6 minutes total. Transfer brisket to a plate.

Sauté aromatics

Lower heat to medium. Add the halved onion (cut side down), chopped carrots and celery to the pot and sauté 4–5 minutes until they start to brown. Add smashed garlic and tomato paste; cook, stirring, 1–2 minutes until tomato paste darkens slightly.

Deglaze

Pour the red wine (if using) into the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. If not using wine, add 125 ml of the beef stock and scrape the pan.

Add braising liquid & aromatics

Return the brisket to the pot, fat-side up. Add the remaining beef stock, Worcestershire sauce, brown sugar, thyme sprigs, bay leaves and whole peppercorns. The liquid should come about two-thirds up the brisket; add a little more stock or water if needed. Bring to a gentle simmer on the stovetop.

Braise in oven

Cover tightly with the lid (or foil) and transfer to the preheated oven. Braise for 3 to 3½ hours, or until a fork inserts with little resistance and the internal temperature reads about 92°C (197°F) and the connective tissue feels very tender. Check once halfway through and spoon some braising liquid over the brisket.

Rest

Carefully transfer the brisket to a cutting board and tent loosely with foil. Let rest 30–45 minutes to allow juices to redistribute and the meat to firm for slicing.

Strain and reduce au jus

While the brisket rests, strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract juices. Discard solids. Skim fat from the top, reserving 1–2 tablespoons. Bring the strained liquid to a simmer and reduce until slightly thickened and flavorful, about 10–15 minutes. Taste and season with salt as needed.

Enrich

Whisk in cold unsalted butter, one tablespoon at a time, until the jus is glossy and slightly thickened. Stir in chopped parsley.

Slice and serve

Slice the brisket thinly against the grain. Serve immediately with warm au jus spooned over the meat or served on the side for dipping.