Beef Brisket Recipe

Trim and season

Pat the brisket dry with paper towels. Trim excessive hard fat, leaving a thin layer (about 1/8–1/4 inch) for flavor. Rub the 2 tbs kosher salt and 2 tbs coarsely ground black pepper evenly over all sides of the brisket.

Rest with salt

Place the seasoned brisket on a rack set over a sheet pan, cover loosely, and refrigerate for 1–4 hours (or up to overnight) to let the salt penetrate. Remove from the refrigerator 30 minutes before cooking to come closer to room temperature.

Combine the dry rub ingredients: 1 cup packed brown sugar, 2 tbs paprika, 1 tbs garlic powder, 1 tbs onion powder, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp cayenne pepper. Mix until uniform. Press the dry rub all over the surface of the brisket, coating evenly and pressing it into any crevices.

Heat a large heavy-bottomed skillet, Dutch oven, or roasting pan over medium-high heat with 1–2 tbs neutral oil (not listed above). When hot, sear the brisket fat-side down until deeply browned, 4–6 minutes. Turn and sear the other sides, about 3–4 minutes per side. This step builds flavor but can be skipped if pressed for time.

Preheat the oven to 300°F (150°C). In the Dutch oven or roasting pan used for searing, add the aromatics: 1 large sliced onion, 3 carrots cut into 1-inch pieces, 2 celery stalks cut, and 6 smashed garlic cloves. Nestle the seared brisket on top of the vegetables, fat side up.

Whisk together braising liquid: 3 cups beef stock, 1 cup dry red wine (or additional stock if not using wine), 2 tbs tomato paste, 2 tbs Worcestershire sauce, and 1 tbs apple cider vinegar. Pour the liquid around the brisket (not directly over the rub) until it comes about halfway up the sides of the meat—do not fully submerge. Add 2 bay leaves and 4 sprigs fresh thyme to the liquid and vegetables.

Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with its lid (or cover the roasting pan tightly with foil). Transfer to the preheated oven and braise at 300°F (150°C) until fork-tender and an instant-read thermometer inserted into the thickest part reads 195–205°F (90–96°C). For a 4-lb brisket, plan on 3.5–4.5 hours; larger pieces may take longer. Check once halfway: if liquid is evaporating too quickly, add a bit more stock.

For extra tender texture, once the brisket reaches about 195°F and is probe-tender, turn off the oven and let it rest in the closed oven for 30–60 minutes before removing (this helps redistribute juices).

Carefully transfer the brisket to a cutting board and tent loosely with foil. Strain the braising liquid into a saucepan, pressing down on the vegetables to extract their juices. Skim off excess fat from the surface with a spoon (or let it sit 5 minutes and spoon off).

Place the saucepan over medium heat and reduce the strained braising liquid until slightly thickened, about 8–12 minutes. Whisk in 2 tbs unsalted butter and 2 tbs chopped fresh parsley to finish the sauce. Taste and adjust seasoning; add up to 1 tsp finishing salt if needed.

Slice the brisket thinly across the grain for service (against the muscle fibers) to maximize tenderness. Arrange slices on a platter and spoon warm finishing sauce over the meat or serve sauce on the side.

Serve the brisket with mashed potatoes, roasted root vegetables, or buttered egg noodles. Leftovers keep well: refrigerate in an airtight container with braising liquid for up to 4 days or freeze up to 3 months.