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Unleash the incredible flavor and melt-in-your-mouth texture of perfectly cooked beef brisket. This cut transforms into a succulent masterpiece with the right technique. Prepare for a rich aroma to fill your kitchen, promising a tender, deeply satisfying meal.
Mastering How to Cook Beef Brisket for Unforgettable Tenderness
Course: Main CourseCuisine: AmericanDifficulty: IntermediateServings
8
servingsPrep time
25
minutesCooking time
5
hoursCalories
450
kcalIngredients
4-5 pounds Beef Brisket (flat or point cut)
2 tablespoons Kosher Salt
1 tablespoon Black Pepper, freshly ground
1 tablespoon Garlic Powder
1 tablespoon Onion Powder
1 tablespoon Smoked Paprika
2 tablespoons Olive Oil
2 large Yellow Onions, sliced
2 large Carrots, chopped
2 Celery Stalks, chopped
4 cups Beef Broth
2 tablespoons Tomato Paste
1 tablespoon Worcestershire Sauce
2 Bay Leaves
Directions
- Pat the beef brisket dry with paper towels. Trim excess hard fat, leaving about 1/4 inch of fat cap for moisture and flavor.
- In a small bowl, combine kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice blend generously all over the brisket.
- Preheat your oven to 300°F (150°C). Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat on the stovetop.
- Sear the brisket fat-side down for 5-7 minutes until golden brown and a rich crust forms. Flip and sear on all remaining sides for 3-4 minutes each. Remove the brisket and set aside.
- Add sliced onions, carrots, and celery to the Dutch oven. Sauté for 8-10 minutes until softened and lightly caramelized, scraping up any browned bits from the bottom.
- Stir in tomato paste and cook for 2 minutes until it deepens in color. Pour in beef broth and Worcestershire sauce, then add bay leaves. Bring the liquid to a simmer.
- Return the seared brisket to the Dutch oven, fat-side up. Ensure the liquid comes about halfway up the sides of the brisket. If needed, add more broth.
- Cover the Dutch oven tightly with its lid. Transfer to the preheated oven and braise for 4.5 to 5 hours, or until the brisket is fork-tender. Check periodically to ensure liquid levels are adequate.
- Remove the brisket from the oven. Carefully transfer the meat to a cutting board, tent with foil, and let it rest for at least 20-30 minutes. This resting period is crucial for juiciness.
- Skim any excess fat from the braising liquid in the pot. You can strain the liquid for a smoother sauce or serve with the vegetables. Slice the brisket against the grain and serve with the rich pan juices.
Notes
- Chef’s Secret: For ultimate tenderness, don’t rush the braising time. The brisket is done when a fork easily twists in the meat.
- Storage: Leftover brisket keeps well in an airtight container in the refrigerator for up to 4 days. Store with some of its braising liquid to prevent drying out.
- Substitution: If you don’t have a Dutch oven, a large roasting pan tightly covered with heavy-duty foil will also work for braising.
Learning how to cook beef brisket successfully brings immense satisfaction. This recipe guarantees a truly tender brisket, rich in flavor and perfect for gatherings or a comforting family meal. The slow braising method ensures every bite is juicy and succulent, making it one of the best beef BBQ recipes you can master, even without a smoker.
Explore more beef-centric dishes by checking out our guide on making the best beef gravy to accompany your brisket or consider starting with a foundational beef bone broth recipe for extra depth. For further inspiration on preparing this versatile cut, delve into detailed cooking techniques on BBC Good Food’s brisket guide. You can also discover more about the brisket cut and its history on Wikipedia, or try a different approach with this oven-roasted brisket recipe from Allrecipes. Happy cooking!
