Classic Beef Brisket recipe

This recipe delivers a wonderfully tender, flavorful beef brisket, perfect for a comforting family meal or a special gathering. Slow-cooked to perfection, it's a dish that truly melts in your mouth.

Servings: 8-10 Prep time: 30 minutes Cook time: 4 hours Total time: 4 hours 30 minutes Difficulty: Medium

Ingredients

For the Brisket:

• 1 (2-2.5 kg / 4-5 lbs) beef brisket, flat cut, trimmed of excess hard fat

• 2 tbsp (30 ml) olive oil or vegetable oil

For the Rub:

• 1 tbsp (15 g) coarse salt (kosher or sea salt)

• 1 tbsp (15 g) freshly ground black pepper

• 2 tsp (8 g) smoked paprika

• 1 tsp (4 g) garlic powder

• 1 tsp (4 g) onion powder

• ½ tsp (2 g) cayenne pepper (optional, for a little kick)

For the Braising Liquid & Aromatics:

• 2 medium onions (~240 g), thinly sliced

• 4 cloves garlic, minced

• 700 ml (3 cups) beef broth

• 60 ml (¼ cup) apple cider vinegar

• 30 ml (2 tbsp) Worcestershire sauce

Equipment

• Large roasting pan with a lid or a large Dutch oven (oven-safe)

• Large skillet or frying pan

• Sharp carving knife

• Cutting board

Instructions

1. Prepare the Brisket (10 minutes): If your brisket has a thick fat cap, trim it down to about 0.5 cm (¼ inch). In a small bowl, combine the salt, black pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using) to make the rub. Pat the brisket dry with paper towels, then generously rub the spice mixture all over the brisket, pressing it in gently.

2. Sear the Brisket (10 minutes): Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering. Carefully place the brisket fat-side down in the hot pan and sear for 5 minutes until deeply browned. Flip the brisket and sear the other side for another 5 minutes. Remove the brisket from the pan and set aside.

3. Sauté Aromatics (5 minutes): Reduce the heat to medium. Add the sliced onions to the same pan, scraping up any browned bits from the bottom. Sauté for 3-5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.

4. Deglaze and Combine (5 minutes): Pour in the beef broth, apple cider vinegar, and Worcestershire sauce. Bring to a simmer, scraping the bottom of the pan to loosen any remaining flavorful bits.

5. Slow Cook (4 hours): Preheat your oven to 150°C (300°F). Return the seared brisket to the Dutch oven or transfer it to a large roasting pan. Pour the onion and broth mixture over the brisket. Cover the Dutch oven tightly with its lid, or cover the roasting pan tightly with foil. Bake for 4 hours, or until the brisket is fork-tender. The internal temperature should be around 90-95°C (195-205°F).

6. Rest and Slice (30-60 minutes): Once tender, remove the brisket from the oven. Keep it covered and let it rest on the counter for at least 30 minutes, or up to an hour. This resting period is crucial for juicy, tender meat.

7. Serve (5 minutes): Transfer the brisket to a cutting board. Slice it against the grain into thick or thin slices, as desired. You can skim any excess fat from the pan juices and serve the juices alongside the sliced brisket.

Tips & Variations

• Don't Skip the Rest: Resting the brisket allows the juices to redistribute, ensuring a tender and moist result.

• Slice Against the Grain: Always slice brisket perpendicular to the muscle fibers (against the grain) for maximum tenderness.

• Save the Juices: The braising liquid is packed with flavor! Skim off excess fat and serve it as a delicious sauce over the sliced brisket.

• Slow Cooker Variation: After searing and sautéing, transfer the brisket and liquid to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until fork-tender.

• BBQ Brisket: For a BBQ twist, after slicing, toss the brisket with your favorite BBQ sauce and return it to the oven for 15-20 minutes, or until heated through and slightly caramelized.

• Spice Rub Variation: Experiment with different spice rubs! Add chili powder, cumin, brown sugar, or dried oregano for a different flavor profile.

Estimated Nutrition Per Serving (approximate for 1/8 of recipe)

• Calories: 450-550 kcal

• Protein: 45-55 g

• Carbs: 5-10 g

• Fat: 25-35 g

Shopping List

• Beef brisket (flat cut)

• Olive oil

• Coarse salt

• Black pepper

• Smoked paprika

• Garlic powder

• Onion powder

• Cayenne pepper (optional)

• Onions

• Garlic

• Beef broth

• Apple cider vinegar

• Worcestershire sauce

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Quick summary: Classic slow-cooked beef brisket, tender and flavorful, seasoned with a savory rub and braised with aromatics and broth.