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Beef Brisket Recipe

Name: Whole Hog Cafe North Little Rocks Beef Brisket Recipe
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 8 servings
Ingredients: 4 lbs whole beef brisket (trimmed, flat + point); 3 tbsp kosher salt; 2 tbsp coarse black pepper; 2 tsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 2 tbsp brown sugar (lightly packed); 2 cups beef broth (low-sodium); 1 cup dry red wine (optional); 2 tbsp Worcestershire sauce; 1 tbsp soy sauce; 1 each yellow onion (large), halved and sliced; 3 each carrots, cut into 2-inch pieces; 2 each celery stalks, cut into 2-inch pieces; 6 each whole garlic cloves, smashed; 2 each bay leaves; 4 each fresh thyme sprigs; 2 tbsp olive oil; 2 tbsp butter (optional, for finishing); 2 tbsp fresh parsley, chopped; 0.5 cup pickled jalapeños or pickles; 8 servings soft buns or mashed potatoes

Inspired by Whole Hog Cafe North Little Rock

Time5h 30m

Serves8

Make Beef Brisket Recipe in just 5h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brisket & Rub

4 lbs whole beef brisket (trimmed, flat + point)

3 tbsp kosher salt

2 tbsp coarse black pepper

2 tsp Smoked paprika

2 tsp Watkins garlic powder

1 tsp Onion powder

2 tbsp brown sugar (lightly packed)

Braising Liquid & Finish

2 cups beef broth (low-sodium)

1 cup dry red wine (optional)

2 tbsp Original Worcestershire Sauce

1 tbsp Aged soy sauce

1 each yellow onion (large), halved and sliced

3 each carrots, cut into 2-inch pieces

2 each celery stalks, cut into 2-inch pieces

6 each whole garlic cloves, smashed

2 each bay leaves

4 each fresh thyme sprigs

2 tbsp olive oil

2 tbsp butter (optional, for finishing)

To Serve (optional)

2 tbsp Fresh parsley, chopped

1/2 cup pickled jalapeños or pickles

8 servings soft buns or mashed potatoes

Method

Brisket & Rub

Trim and dry

Pat the brisket dry with paper towels. Trim excess hard fat to leave about 1/4-inch of fat cap for flavor and moisture. Let brisket come closer to room temperature for 30 minutes.

Make the rub

In a small bowl combine kosher salt, coarse black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Mix thoroughly so the sugar is evenly distributed.

Season brisket

Rub the spice mixture evenly over all surfaces of the brisket, pressing so it adheres. If time allows, wrap tightly in plastic and refrigerate for 2–8 hours or overnight to deepen flavor; otherwise proceed immediately.

Braising Liquid & Finish

Preheat and sear

Preheat oven to 325°F (163°C). In a large heavy-bottomed Dutch oven or oven-safe braising pan, heat olive oil over medium-high heat until shimmering. Place brisket fat-side down and sear 5–7 minutes until deeply browned. Flip and sear the other side 4–5 minutes. Remove brisket to a plate.

Sauté aromatics

Reduce heat to medium. Add sliced onion, carrots, celery, and smashed garlic to the pan. Sauté 4–6 minutes until vegetables begin to soften and edges brown, scraping up browned bits from the bottom of the pan.

Deglaze and build braising liquid

Pour in the red wine (if using) and simmer 2–3 minutes to reduce slightly, scraping the pan. Add beef broth, Worcestershire sauce, and soy sauce. Stir to combine and bring to a gentle simmer. Add bay leaves and thyme sprigs.

Braise in oven

Return brisket to the pan, fat-side up, nestling it on top of the vegetables. The liquid should come about 1/3–1/2 up the sides of the brisket — add up to 1/2 cup more broth or water if needed. Cover tightly with lid or foil and place in the preheated oven. Braise for 3 to 3.5 hours, then check tenderness. Continue cooking up to 4.5 hours total until a fork slides into the meat with little resistance (internal temp around 195–205°F).

Rest and finish

Remove brisket from oven and transfer to a cutting board. Tent with foil and rest 20–30 minutes to let juices redistribute. Meanwhile, strain braising liquid into a saucepan, discarding bay leaves, thyme stems, and large vegetable pieces (reserve some carrots for serving if desired). Skim fat from the surface, then simmer the liquid until reduced and slightly thickened, about 10–12 minutes. Whisk in butter (optional) for sheen and richness and adjust seasoning with salt and pepper to taste.

Slice and serve

Slice brisket across the grain into thin slices for sandwiches or thicker slices for plated service. Spoon the reduced braising sauce over the slices, garnish with chopped parsley, and serve with pickles or chosen sides.

To Serve (optional)

For sandwiches: pile sliced brisket on toasted buns, drizzle with sauce and top with pickled jalapeños. For plated service: serve sliced brisket with mashed potatoes or roasted vegetables and spoon sauce over the meat. Scatter chopped parsley before serving.