Sliced Beef Brisket Recipe

Trim and pat dry

Trim excess silver skin and large pockets of hard fat from the brisket if present; leave a thin fat cap (about 1/4 inch) for flavor. Pat the brisket dry with paper towels.

Combine rub

In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, smoked paprika, and brown sugar. Mix until even.

Rub the spice mixture evenly over all sides of the brisket, pressing to adhere. Let the seasoned brisket sit at room temperature for 30–45 minutes, or refrigerate covered for up to 8 hours for deeper seasoning (if refrigerated, bring back to room temperature for 30 minutes before cooking).

Preheat pan and sear

Preheat oven to 300°F (150°C). Heat a large heavy-bottomed Dutch oven or ovenproof pot over medium-high heat and add 2 tablespoons olive oil. When shimmering, place brisket fat-side down and sear 4–6 minutes until deeply browned. Turn and brown the other sides, 3–4 minutes per side. Remove brisket to a plate.

Lower the heat to medium. Add the quartered onion, carrots, and celery to the pot and cook, stirring occasionally, until vegetables begin to brown, about 6–8 minutes. Add crushed garlic and cook 30–60 seconds until fragrant.

Deglaze

Pour in the dry red wine (if using) and scrape up browned bits from the bottom of the pot with a wooden spoon. Let the wine reduce by about half, about 2–3 minutes. If not using wine, deglaze with 1/2 cup beef broth and scrape up fond.

Add braising liquid and aromatics

Return the brisket to the pot, fat-side up. Add the remaining beef broth so the liquid comes about halfway up the brisket (approximately 2–3 cups depending on the pan). Tuck in bay leaves and thyme sprigs.

Oven braise

Bring liquid to a gentle simmer on the stovetop, cover the pot with a tight-fitting lid, and transfer to the preheated oven. Braise until fork-tender and an instant-read thermometer inserted into the thickest part reads 195–205°F (90–96°C), about 3 to 3.5 hours for a 3 lb brisket (time will vary with size). Check once after 2 hours; if liquid is evaporating too quickly, add a few tablespoons of broth.

Rest

Carefully remove pot from oven. Transfer the brisket to a cutting board. Tent loosely with foil and rest for 20–30 minutes. Meanwhile, skim fat from the surface of the cooking liquid and strain solids through a sieve into a saucepan, pressing solids gently to extract juices.

Finish jus

Bring the strained jus to a simmer. Reduce slightly if you want a more concentrated sauce (5–8 minutes). Whisk in 2 tablespoons unsalted butter off heat for shine and richness. Taste and adjust seasoning with kosher salt and freshly ground black pepper.

Slice brisket

Using a sharp slicing knife, remove any large pockets of fat if desired. Slice the brisket across the grain into 1/8–1/4-inch thick slices for tender pieces. For point vs. flat differences, note the grain direction may change; rotate as needed to keep slices across the grain.

Arrange sliced brisket on a platter, spoon some pan jus over the top, sprinkle with chopped fresh parsley, and serve remaining jus on the side. Serve warm.