Buttery Brisket Recipe

Prepare and season

Remove brisket from refrigerator 30–60 minutes before cooking to come toward room temperature. Pat dry thoroughly with paper towels. Trim any large hard fat if desired, leaving a thin fat cap for flavor. Rub both sides evenly with kosher salt and freshly ground black pepper.

Sear

Heat a large heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Add 1–2 tablespoons of the unsalted butter (from the Braising Liquid section) and swirl to coat. When butter is foaming, add brisket, fat-side down first. Sear without moving 4–6 minutes until well browned, then flip and brown the other side 3–4 minutes. Remove brisket to a plate and set aside.

Build the flavor base

Reduce heat to medium. Add the remaining unsalted butter to the pot. Once melted, add the sliced onion, carrots, and celery. Cook, stirring occasionally, until vegetables begin to soften and onion is translucent about 6–8 minutes. Add the smashed garlic and cook 1 minute until fragrant.

Deglaze and assemble braise

Stir in the tomato paste and cook 1–2 minutes to remove rawness. Pour in the dry red wine (or extra stock) and use a wooden spoon to scrape up browned bits from the bottom of the pot. Let wine reduce by half, about 3–4 minutes. Add beef stock, Worcestershire sauce, brown sugar, bay leaves, and thyme sprigs. Bring the liquid to a gentle simmer.

Return brisket to pot

Nestle the seared brisket into the braising liquid, fat-side up. The liquid should come about two-thirds up the sides of the brisket; add a little more stock or water if needed. Spoon some vegetables and liquid over the top.

Braise low and slow

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 150°C (300°F). Braise until the brisket is fork-tender, about 3 to 3 1/2 hours for a well-marbled 2 kg piece. Check once halfway through to ensure liquid hasn’t evaporated; top up with stock if necessary. When a thermometer inserted into the thickest part reads 92–95°C or a fork slides in with little resistance, it is done.

Rest and finish sauce

Carefully transfer the brisket to a cutting board and tent loosely with foil. Skim any excess fat from the surface of the braising liquid with a spoon. Remove and discard bay leaves and thyme stems. Optionally, strain the braising liquid into a saucepan, pressing on solids to release flavor, then return to heat and reduce to concentrate, about 8–12 minutes.

Enrich with butter and adjust seasoning

With the sauce warm and just off the heat, whisk in the cold cubed butter a few pieces at a time to create a glossy, buttery finish. Taste and adjust seasoning with salt, pepper and the optional 1 tsp lemon juice or sherry vinegar to brighten the sauce.

Slice and serve

Slice the brisket thinly against the grain for the flat or across the grain for the point. Arrange slices on a platter, spoon the buttery sauce and vegetables over the top, and sprinkle with chopped parsley. Serve with mashed potatoes, buttered egg noodles or crusty bread.

Leftover storage

Cool braising liquid and brisket, then refrigerate in an airtight container for up to 3–4 days. Reheat gently in the sauce to keep meat moist; sauce can be skimmed of fat and reheated, adding a knob of butter at the end to re-emulsify.