1/2 Lb Brisket Recipe
Make 1/2 Lb Brisket Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brisket & Rub
Cooking Liquid & Finish
Method
Brisket & Rub
Bring to room temperature
Remove the 1/2 lb brisket from the refrigerator and pat dry with paper towels. Let rest at room temperature for 20–30 minutes to take the chill off so it cooks more evenly.
Make the rub
In a small bowl combine kosher salt, coarsely ground black pepper, garlic powder, onion powder, smoked paprika and brown sugar. Mix until evenly distributed.
Season brisket
Lightly drizzle the brisket with 1/2 tablespoon oil and rub it all over. Generously apply the dry rub to all sides of the brisket, pressing to adhere.
Sear, Braise & Finish
Preheat oven and sear
Preheat oven to 300°F (150°C). Heat a heavy ovenproof skillet or Dutch oven over medium-high heat until shimmering. Add the brisket fat-side down and sear 2–3 minutes per side until a deep brown crust forms (use tongs to turn). If using a skillet, add a touch more oil if needed.
Add braising liquids
Pour 1/2 cup beef stock into the pan, scraping up browned bits from the bottom. Add 1 tablespoon apple cider vinegar and 1 teaspoon Worcestershire sauce. Bring the liquid to a gentle simmer on the stovetop.
Oven braise
Cover the skillet or Dutch oven tightly with its lid or with foil. Transfer to the preheated oven and braise for 1 hour 45 minutes to 2 hours, or until the brisket reaches an internal temperature of about 195–203°F (90–95°C) and is fork-tender. Check after 90 minutes: if liquid has mostly evaporated, add up to 1/4 cup additional stock and recover.
Rest and finish
Carefully remove the brisket from the oven. Transfer to a cutting board and tent loosely with foil. Let rest 20 minutes to allow juices to redistribute. While the meat rests, skim any excess fat from the braising liquid, then place the pan over medium heat and reduce the liquid 2–4 minutes to concentrate flavors. Stir in 1/2 tablespoon butter for a glossy finish, if desired.
Slice and serve
Slice the brisket thinly across the grain. Spoon a little of the reduced braising liquid over the slices. Garnish with chopped fresh parsley if using and serve immediately.