Beef, Brisket Recipe

Trim and dry

Pat the brisket dry with paper towels. Trim any excessive hard fat leaving about 1/4 inch of fat cap to keep the meat moist while cooking.

Make the rub

In a small bowl combine kosher salt, freshly ground black pepper, paprika, garlic powder, onion powder, brown sugar, and ground cumin. Mix thoroughly.

Apply the rub liberally all over the brisket, pressing it into the meat on both the fat and lean sides. Let the seasoned brisket rest at room temperature for 30 minutes (or refrigerate up to overnight, covered).

Preheat oven and prepare braising liquid

Preheat the oven to 300°F (150°C). In a bowl or measuring cup whisk together beef stock, optional consommé (if using), dry red wine, Worcestershire sauce, and tomato paste until combined.

Sear the brisket

Heat a large heavy Dutch oven or ovenproof roasting pan over medium-high heat. Add 2 tablespoons vegetable oil and heat until shimmering. Sear the brisket fat-side down first for 5–7 minutes until well-browned, then turn and brown the other sides 3–5 minutes each. Remove the brisket to a plate.

Sauté aromatics

Reduce heat to medium. Add the sliced onion, carrots, and celery to the same pot and sauté for 5–7 minutes until beginning to caramelize, scraping up browned bits from the bottom with a wooden spoon. Add smashed garlic and cook 30–60 seconds until fragrant.

Deglaze

Pour in the red wine and use a wooden spoon to scrape any fond from the bottom of the pot. Let the wine reduce for 2–3 minutes. Stir in the tomato paste and cook 1 minute to remove raw flavor.

Return the brisket to the pot, fat-side up, nestling it on top of the vegetables. Add thyme sprigs and bay leaves around the brisket. Pour the prepared braising liquid into the pot — it should come about halfway up the sides of the brisket (about 1 to 1 1/2 inches). If needed, add additional stock to reach that level.

Cover and braise

Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven tightly with a lid (or tightly with foil if using a roasting pan). Transfer to the preheated oven and braise for 3 to 3 1/2 hours, or until an instant-read thermometer inserted into the thickest part reaches 195–205°F (90–96°C) and the meat is fork-tender.

Check and baste

After about 2 hours, check liquid level and baste the brisket with pan juices. If the surface is getting too dark, loosely tent with foil. Continue braising until tender.

Rest the brisket

Carefully remove the brisket from the pot and place on a cutting board. Tent loosely with foil and rest for 20–30 minutes to allow juices to redistribute.

Make pan sauce

While the brisket rests, skim excess fat from the surface of the braising liquid (or spoon off into a fat separator). Bring the remaining pan juices and vegetables to a simmer on the stovetop and reduce until slightly thickened, about 8–12 minutes. Stir in 1 tablespoon apple cider vinegar to brighten the sauce. Taste and adjust salt and pepper as needed. Strain the sauce if you prefer a smooth jus and reserve about 1 cup for serving.

Slice and serve

Slice the brisket against the grain into 1/4-inch to 1/2-inch slices. Arrange on a platter, spoon some warm pan sauce over the slices, and sprinkle with chopped fresh parsley if desired. Serve with remaining sauce on the side.