Sep 09 2026
Restaurants›The Bywater›Brisket Recipe

Brisket Recipe

Inspired by The Bywater
Time4h
Serves6

Make 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

Braising Liquid & Aromatics

Finishing (optional)

Method

Brisket

  1. 1

    Trim and pat dry

    Trim any excessive hard fat from the brisket, leaving a thin (about 1/8–1/4 inch) fat cap for flavor and moisture. Pat the brisket dry all over with paper towels.

  2. 2

    Make the dry rub

    In a small bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, brown sugar, and ground cumin. Mix thoroughly.

  3. 3

    Season brisket

    Rub the vegetable oil over the brisket to help the rub adhere. Massage the dry rub evenly over all surfaces of the brisket, pressing it into the meat.

  4. 4

    Sear the brisket

    Preheat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. When hot, add a tablespoon of oil and sear the brisket fat-side down for 4–6 minutes until browned. Turn and sear the other side and edges, about 3–4 minutes per side, until a deep brown crust forms. Remove brisket to a plate and set aside.

Braising Liquid & Aromatics

  1. 5

    Sauté aromatics

    Reduce heat to medium. Add remaining oil if needed. Add sliced onion, carrots, and celery to the pot and sauté for 5–7 minutes until softened and starting to brown. Add smashed garlic and cook 30–60 seconds until fragrant.

  2. 6

    Deglaze and build liquid

    Stir in tomato paste and cook 1 minute. Pour in the red wine (if using) and scrape up browned bits from the bottom with a wooden spoon. Allow the wine to reduce by half, about 2–3 minutes. Add beef broth and stir to combine.

  3. 7

    Return brisket and add herbs

    Nestle the seared brisket into the pot, fat-side up. Add thyme sprigs and bay leaves. The liquid should come about halfway up the sides of the brisket; if necessary add a bit more broth or water (up to 1 cup).

  4. 8

    Cover and braise

    Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 300°F (150°C). Braise until the brisket is fork-tender, about 3 to 3 1/2 hours for a 4-lb brisket. Check once at 2 hours and baste if top is drying; add a splash of liquid if needed.

  5. 9

    Rest

    When tender (a fork slides in with little resistance), remove pot from oven. Transfer brisket to a cutting board, tent loosely with foil, and let rest 20–30 minutes to allow juices to redistribute.

Finishing (optional)

  1. 10

    Make pan sauce

    While the brisket rests, skim excess fat from the surface of the braising liquid. Set pot over medium heat and simmer to reduce and concentrate flavors for 5–8 minutes. Stir in apple cider vinegar and Worcestershire sauce, taste and adjust seasoning with salt and pepper.

  2. 11

    Slice and serve

    Slice brisket against the grain into 1/4-inch thick slices. Arrange on a platter, spoon pan sauce and braised vegetables over the top, and sprinkle with chopped parsley. Serve warm.

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