Sliced Brisket Recipe

Trim and season

Pat the brisket dry with paper towels. Trim excess hard fat, leaving about 1/4" of fat cap for flavor and moisture. Rub the entire brisket with vegetable oil. In a small bowl combine kosher salt, black pepper, garlic powder, onion powder and smoked paprika; rub the seasoning evenly over all surfaces of the brisket. Let rest at room temperature for 30–45 minutes (or refrigerate overnight for deeper flavor).

Sear (optional but recommended)

Preheat oven to 300°F (150°C). Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat until very hot. Add 1 tablespoon oil. Place brisket fat-side down and sear without moving for 4–6 minutes until deep brown; turn and sear the other side 3–5 minutes. Transfer brisket to a plate.

Reduce heat to medium. Add the halved onion, carrot chunks, celery and smashed garlic to the pot and cook, stirring occasionally, until they begin to brown and soften, about 6–8 minutes. Use a wooden spoon to scrape up browned bits from the bottom of the pot — these add flavor to the braising liquid.

If the pan is very dry, add a splash (1–2 tbsp) of beef stock or wine to deglaze the pot and loosen the fond; stir and let that reduce 1–2 minutes.

Pour in the red wine (if using) and let it simmer 2–3 minutes to cook off alcohol and concentrate flavor. Add the beef stock, Worcestershire sauce, soy sauce, brown sugar, bay leaves, thyme sprigs and whole peppercorns. Stir to combine and bring the liquid to a gentle simmer.

Return the seared brisket to the pot, placing it fat-side up. Add enough additional stock or water so the liquid comes about halfway up the sides of the brisket (do not fully submerge). Bring to a gentle simmer on the stovetop, then cover tightly with a lid or foil and transfer to the preheated oven.

Braise the brisket in the oven at 300°F (150°C) until very tender, about 3 to 4 hours for a 4–5 lb brisket. Check at 2 1/2 hours: the brisket should be fork-tender and easily pierced; if not, continue cooking and check every 30 minutes. Rotate the pan once halfway through for even cooking.

When the brisket is tender, carefully transfer it to a cutting board and tent loosely with foil. Let rest 20–30 minutes. While it rests, strain the braising liquid into a saucepan, discarding solids (or reserve some cooked vegetables to serve alongside). Skim off excess fat from the top, then simmer the sauce over medium heat until reduced to a slightly thickened, glossy sauce, about 8–12 minutes.

Stir in the butter, one tablespoon at a time, into the hot sauce to enrich and give shine. Taste and adjust seasoning with coarse sea salt if needed.

Trim any remaining large pieces of fat from the brisket. Slice brisket across the grain into 1/8"–1/4" thick slices for leaner flat sections, or slightly thicker for the point. Arrange slices on a platter, spoon some warm sauce over the top, and sprinkle with chopped parsley. Serve with horseradish or barbecue sauce on the side if desired.

Leftovers: cool to room temperature, reserve extra sauce. Refrigerate in an airtight container up to 4 days or freeze up to 3 months.