Sliced Brisket Recipe
Make Sliced Brisket Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Liquid & Aromatics
Finishing Sauce (optional)
Method
Brisket
- 1
Trim and dry
Preheat oven to 300°F (150°C). Pat the brisket dry with paper towels. Trim any excessive silver skin and large hard fat caps, leaving about 1/4-inch of fat to keep the meat moist during cooking.
- 2
Make the rub
In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar (if using). Mix thoroughly.
- 3
Season the brisket
Rub the vegetable oil over the brisket to help the rub adhere. Massage the spice rub onto all sides of the brisket, pressing gently so it forms an even coating. Let rest at room temperature for 30 minutes or refrigerate up to overnight for deeper flavor (bring to room temp 30–60 minutes before cooking).
- 4
Sear (optional but recommended)
Heat a large, heavy-bottomed Dutch oven or roasting pan with an oven-safe lid over medium-high heat. When hot, add the brisket fat-side down and sear until deeply browned, about 4–6 minutes per side. Use tongs to turn and brown the edges. Transfer brisket to a plate and set aside.
Liquid & Aromatics
- 5
- 6
Deglaze and assemble
Pour in the red wine (if using) and use a wooden spoon to scrape up browned bits from the bottom of the pan. Let wine reduce by about half, 2–3 minutes. Add beef stock, thyme, and bay leaves and stir to combine. Return the brisket to the pan, fat-side up, nestling it into the liquid and aromatics. The liquid should come up about 1–2 inches but not fully cover the brisket.
- 7
Braise
Cover the Dutch oven with its lid (or tightly with foil if using a roasting pan). Transfer to the preheated oven and braise until the brisket is fork-tender, approximately 3 to 3 1/2 hours for a 4-lb brisket. Check after 2 1/2 hours; if the top is drying, add up to 1/2 cup more stock and baste. The brisket is done when an inserted fork meets little resistance and the meat yields easily.
Resting & Slicing
- 8
Rest the brisket
Carefully remove the brisket to a cutting board. Tent loosely with foil and let rest for 20–30 minutes. Resting allows juices to redistribute and makes slicing neater.
- 9
Slice against the grain
Identify the grain direction (it may change between the flat and point). Using a sharp slicing knife, trim any excess fat if desired and slice the brisket thinly against the grain, about 1/8–1/4 inch thick. If the grain changes, rotate the brisket so you continue slicing against the grain for each section.
Finishing Sauce (optional)
- 10
Strain pan juices
While the brisket rests, pour the braising liquid and solids through a fine-mesh sieve into a bowl or small saucepan, pressing on solids to extract liquid. Skim excess fat from the top until you have about 1 cup of strained pan drippings.
- 11
Make a glossy sauce
Bring the strained drippings to a simmer over medium heat. Whisk the cornstarch into the cold water to make a slurry, then whisk the slurry into the simmering drippings. Stir until slightly thickened, about 1–2 minutes. Remove from heat and whisk in butter and Worcestershire sauce until glossy. Taste and adjust seasoning with salt and pepper if needed. Stir in chopped parsley.
- 12
Serve
Arrange sliced brisket on a serving platter and spoon some sauce over the top or serve the sauce on the side. Garnish with extra parsley if desired.
