Beef, Brisket Recipe

Trim and score

Trim excess hard fat from the brisket leaving about 1/4-inch fat cap. If large flaps remain, trim to a neat rectangular shape for even cooking. Lightly score fat with shallow diagonal cuts about 1 inch apart to help render fat.

Combine kosher salt, black pepper, granulated garlic, paprika, brown sugar, onion powder and cumin in a small bowl. Pat the brisket dry with paper towels and spread the rub evenly over both sides, pressing it into the meat so it adheres. Let rest at room temperature for 30 minutes (or refrigerate up to overnight, covered).

Preheat oven to 300°F (150°C). In a bowl or measuring cup whisk together beef broth, apple cider vinegar, Worcestershire sauce, soy sauce, yellow mustard and olive oil. Reserve 1/2 cup of this mixture as a mop to baste during cooking.

Place a large Dutch oven or roasting pan over medium-high heat on the stovetop. When hot, sear the brisket fat-side down for 6–8 minutes until well browned. Turn and sear the other side 4–6 minutes. Remove brisket to a plate.

Scatter sliced onion, garlic, thyme and bay leaves in the bottom of the pot. Return the brisket on top of the aromatics, fat-side up. Pour the remaining braising liquid around (not over) the brisket so the rub stays in place; liquid should come about 1–2 inches up the side but not cover the brisket. Cover tightly with lid or aluminum foil.

Place the covered pot in the preheated oven and braise until fork-tender and internal temperature reaches 195–205°F (90–96°C), about 3.5–4.5 hours for a 4–5 lb brisket. Every 60–75 minutes use the reserved mop liquid to baste the exposed fat and sides (carefully lift a corner of the lid and spoon liquid). If the liquid level drops too low, add a few tablespoons of hot water or broth.

During the last hour, remove the lid for the final 40–60 minutes to allow the surface to brown and the bark to form. Check tenderness by inserting a fork; it should slide in with little resistance.

Transfer the brisket to a cutting board and tent loosely with foil. Rest for 30–45 minutes to allow juices to redistribute.

Skim any fat from the braising liquid left in the pot (spoon off or refrigerate and remove solidified fat). If desired, whisk in butter and chopped parsley to make a glossy finishing sauce; adjust seasoning with salt and pepper.

Slice the brisket across the grain into 1/4-inch to 1/2-inch slices. Serve with pan sauce and optional BBQ sauce on the side.

Leftovers: store brisket slices in an airtight container with some sauce; refrigerate up to 4 days or freeze up to 3 months. Reheat gently covered in a 300°F oven with a splash of broth until warm.