Jul 14 2026
Restaurants›Six Thirteen›Brisket Recipe

Brisket Recipe

Inspired by Six Thirteen
Time5h
Serves8

Shredded Texas Brisket, Slaw, Crispy Onions

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Ingredients

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Brisket

Slaw

Crispy Onions

Method

Brisket

  1. 1

    Prepare the Brisket

    Preheat your oven to 300°F (150°C). In a small bowl, mix together the smoked paprika, garlic powder, onion powder, brown sugar, salt, black pepper, and cayenne pepper to create a rub. Rub this mixture evenly over the brisket.

  2. 2

    Sear the Brisket

    In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the brisket and sear it on both sides until browned, about 4-5 minutes per side.

  3. 3

    Cook the Brisket

    Pour the beef broth into the pot with the brisket. Cover the pot with a lid and transfer it to the oven. Cook for 4-5 hours, or until the brisket is fork-tender.

  4. 4

    Shred the Brisket

    Once cooked, remove the brisket from the pot and let it rest for 15 minutes before shredding it with two forks.

Slaw

  1. 5

    Prepare the Slaw

    In a large bowl, combine the shredded cabbage and carrots. In a separate small bowl, mix together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper to create the dressing.

  2. 6

    Combine and Chill

    Pour the dressing over the cabbage and carrots and toss to combine. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Crispy Onions

  1. 7

    Prepare the Onions

    Soak the thinly sliced onions in buttermilk for at least 30 minutes.

  2. 8

    Coat and Fry

    After soaking, drain the onions and toss them in flour until well coated. In a deep skillet, heat the vegetable oil over medium-high heat. Fry the onions in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.

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