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Oven-Braised Brisket

Low and slow is the only way with brisket — the tough cut needs hours in a low oven to break down collagen into gelatin. A tight lid or foil seal traps steam and keeps the meat from drying out. The braising liquid reduces into a rich sauce worth spooning over everything.

Oven-Braised Brisket — finished dish

Dinner · Make-ahead • 3 hr 30 min

Servings:
8 servings

Ingredients

  • 4 whole packer brisket (first cut) (trimmed of excess fat but with a ¼-inch fat cap)
  • 2 kosher salt
  • 1 coarse black pepper
  • 2 smoked paprika
  • 1 garlic powder
  • 1 onion powder
  • 2 brown sugar
  • 1 chili powder
  • 1 dried oregano
  • cayenne pepper (optional, adjust to heat preference)
  • 2 vegetable oil
  • 2 large yellow onions, sliced ½-inch thick
  • 6 garlic cloves, minced
  • 2 tomato paste
  • 2 beef broth (low-sodium)
  • 2 apple cider vinegar
  • 1 Worcestershire sauce
  • 3 brown sugar (for sauce)
  • ketchup (for sauce)
  • 1 yellow mustard (for sauce)
  • liquid smoke (for sauce)
  • 1 freshly ground black pepper (for sauce)

Steps

  1. Remove the brisket from the refrigerator 1 hour before cooking to take off the chill. Pat dry with paper towels. In a small bowl, combine 2 tablespoons kosher salt, 1 tablespoon black pepper, 2 teaspoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 tablespoons brown sugar, 1 teaspoon chili powder, 1 teaspoon dried oregano, and ¾ teaspoon cayenne.
  2. Rub the spice mixture all over the brisket, pressing it firmly into every surface. The fat cap, the lean side, the edges — get it everywhere. Set aside while you preheat the oven.
  3. Preheat oven to 325°F. Heat vegetable oil in a large Dutch oven or heavy roasting pan over medium-high heat. Sear the brisket fat-side down for 4 minutes until a deep golden crust forms. Flip and sear the other side for 3 minutes. Remove to a plate.
  4. Reduce heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the minced garlic and tomato paste and cook 1 more minute, stirring constantly so the paste doesn't burn.
  5. Return the brisket to the pot, fat-side up. Pour in the beef broth, apple cider vinegar, and Worcestershire sauce. The liquid should come about halfway up the sides of the brisket — if not, add more broth. The brisket does not need to be submerged.
  6. Cover the pot tightly with a lid or double layer of aluminum foil and transfer to the oven. Braise for 2 hours 30 minutes to 3 hours, flipping the brisket halfway through, until the meat is fork-tender and pulls apart easily.
  7. While the brisket cooks, make the BBQ sauce. In a medium saucepan, combine 3 tablespoons brown sugar, ½ cup ketchup, 1 tablespoon mustard, ¾ teaspoon liquid smoke, 1 teaspoon black pepper, and ¾ cup of the braising liquid. Simmer over medium heat for 10 minutes, stirring occasionally, until thickened. Adjust salt, pepper, and sweetness to taste.
  8. When the brisket is done, transfer it to a cutting board and tent loosely with foil. Let rest for 20 minutes — this is essential for juiciness and clean slicing.
  9. Meanwhile, skim excess fat from the surface of the braising liquid in the pot. Stir in ¾ cup of the BBQ sauce to the braising liquid for a pan sauce. Taste and adjust seasoning.
  10. Slice the brisket against the grain into ¼-inch slices. For shredded brisket, use two forks to pull the meat apart. Serve with the BBQ sauce on the side and the pan sauce spooned over the top.