Entrée: United States – Beef Brisket

Serving Size: 6

Approximate Time

Prep 45 min

Cook 4 hrs 30 min

Additional 30 min

Total 5 hrs 45 min

Ingredients

1 whole beef brisket flat, 4–5 lb (1.8–2.3 kg), trimmed to about 1 / 4 inch fat cap
1 tbsp kosher salt
2 tsp freshly ground black pepper
2 tsp smoked paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
1 tbsp packed brown sugar
1 / 4 tsp cayenne pepper (optional)
2 tbsp neutral oil (canola or grapeseed)
2 large yellow onions, thinly sliced
2 carrots, cut into 1-inch pieces
2 celery stalks, cut into 1-inch pieces (optional)
4 garlic cloves, smashed
2 tbsp tomato paste
1 1 / 2 cups (360 ml) beef stock or broth, plus more as needed
1 / 2 cup (120 ml) dry red wine (optional; substitute more stock)
1 tbsp Worcestershire sauce
1 tbsp apple cider vinegar
2 bay leaves
4 sprigs fresh thyme or 1 tsp dried thyme
Chopped fresh parsley, for serving (optional)

Instructions

Preheat the oven to 300°F (150°C).
In a small bowl, combine the kosher salt, black pepper, smoked paprika, garlic powder, onion powder, mustard powder, brown sugar, and cayenne (if using).
Pat the brisket dry. Lightly score the fat cap in a crosshatch pattern without cutting into the meat. Rub the brisket with 1 tablespoon of the oil, then coat all over with the spice mixture. Let it sit at room temperature for 20–30 minutes (or refrigerate covered up to 24 hours, then bring to room temperature before cooking).
Heat the remaining 1 tablespoon oil in a large heavy Dutch oven over medium-high heat. Sear the brisket, fat-side down first, until deeply browned on both sides, about 5–7 minutes per side. Transfer to a plate.
Add the onions, carrots, and celery to the pot with a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 6–8 minutes. Add the garlic and cook 1 minute more.
Push the vegetables to the sides, add the tomato paste to the center, and cook, stirring, until darkened and fragrant, 1–2 minutes.
Pour in the red wine (if using) to deglaze, scraping up any browned bits. Simmer until reduced by about half, 2–3 minutes. Stir in the beef stock, Worcestershire sauce, vinegar, bay leaves, and thyme. Return the brisket to the pot, fat-side up. The liquid should come about halfway up the sides of the meat; add a bit more stock if needed.
Cover tightly with a lid (or foil) and transfer to the oven. Braise until the brisket is fork-tender and an instant-read thermometer in the thickest part reads about 195–205°F (90–96°C), 3–4 1/2 hours depending on thickness. Check after 2 hours and add a splash of stock if the liquid level runs low.
Transfer the brisket to a cutting board and tent with foil for at least 20–30 minutes to rest. For easier slicing, you can cool and refrigerate the brisket in its liquid for several hours or overnight, then reheat gently before serving.
Meanwhile, skim excess fat from the surface of the braising liquid. Simmer the liquid on the stove over medium heat until slightly reduced and saucy, 10–15 minutes. Taste and adjust seasoning with salt, pepper, or a splash more vinegar to brighten; add a pinch of sugar if needed to balance.
Slice the brisket against the grain into 1/4-inch (6 mm) slices. Return slices to the pot to warm in the sauce for 5 minutes.
Garnish with chopped parsley if desired and serve with the vegetables and sauce. Good sides include mashed potatoes, roasted potatoes, polenta, or crusty bread.
Slow cooker adaptation: After searing the brisket and sautéing the aromatics as directed, transfer everything to a slow cooker with the liquids and herbs. Cook on Low for 8–10 hours, then proceed with resting, slicing, and sauce reduction as above.