Beef brisket is a cut from the lower chest of the cow, known for its rich flavor and naturally tough texture. When cooked low and slow, the connective tissue breaks down, creating tender, melt-in-your-mouth meat with deep, savory notes. Brisket is a classic in many cuisines — from smoky American BBQ to Jewish holiday dinners and comforting European braised dishes. This recipe focuses on a slow-roasted style that develops incredible depth of flavor through seasoning, searing, and long cooking. It’s perfect for family gatherings, holiday meals, or a hearty weekend dinner, and it pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread to soak up the juices.
Preparation Time
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Preparation: 20 minutes
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Cooking: 4 to 5 hours
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Total Time: 4 hours 20 minutes to 5 hours 20 minutes
Serving Size
Serves 6–8 people generously.
Ingredients
For the brisket
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1.8–2 kg beef brisket, flat cut or point cut, trimmed of excess fat but with a thin layer remaining
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2 tablespoons olive oil or vegetable oil
For the seasoning rub
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2 teaspoons coarse salt
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1 teaspoon black pepper
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2 teaspoons paprika (sweet or smoked, depending on preference)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried thyme or rosemary
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½ teaspoon cayenne pepper (optional, for heat)
For the braising liquid
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2 large onions, sliced
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4 garlic cloves, minced
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2 carrots, sliced into chunks
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2 celery stalks, sliced
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2 cups beef stock
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1 cup red wine (optional, for richness) or extra stock
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2 tablespoons tomato paste
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2 tablespoons Worcestershire sauce
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2 bay leaves
Detailed Recipe
Step 1 – Prepare the seasoning rub
In a small bowl, combine the salt, black pepper, paprika, garlic powder, onion powder, thyme or rosemary, and cayenne if using. This blend creates a deep savory crust as the brisket cooks. Pat the brisket dry with paper towels to ensure the seasoning sticks well. Rub the spice mixture all over the meat, pressing it gently into the surface so it adheres evenly.
Step 2 – Sear the brisket for flavor
Heat olive oil in a large heavy-bottomed oven-safe pot or Dutch oven over medium-high heat. Once the oil is hot, place the brisket fat side down first and sear for 4–5 minutes until golden brown. Flip and sear the other side for another 4–5 minutes. Searing locks in flavor and adds rich caramelization that will deepen during slow cooking. Remove the brisket from the pot and set it aside.
Step 3 – Build the braising base
In the same pot, add the sliced onions, carrots, and celery. Cook for 4–5 minutes until the onions start to soften and pick up the browned bits from the bottom. Add the minced garlic and cook for another minute, making sure it doesn’t burn. Stir in the tomato paste and cook for 1–2 minutes to develop its flavor. Pour in the red wine (if using) and scrape the bottom of the pot to release any caramelized bits. Let it simmer for 2–3 minutes until slightly reduced.
Step 4 – Combine the brisket and liquid
Return the brisket to the pot, placing it on top of the vegetables. Pour in the beef stock and Worcestershire sauce, then add the bay leaves. The liquid should come about halfway up the sides of the meat — add a little more stock if needed.
Step 5 – Slow cook until tender
Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 150°C (300°F). Let the brisket cook slowly for 3½ to 4½ hours, depending on thickness, until a fork slides in easily and the meat feels tender. Turn the brisket halfway through cooking to ensure even flavor absorption.
Step 6 – Rest and slice
Once cooked, carefully remove the brisket from the pot and place it on a cutting board. Cover loosely with foil and let it rest for at least 20 minutes. This helps the juices redistribute, keeping the slices moist.
Step 7 – Serve with the sauce
While the brisket rests, remove the bay leaves from the pot and skim off any excess fat from the surface of the sauce. For a smoother sauce, you can blend the vegetables into the liquid using an immersion blender, or leave them chunky for a rustic presentation. Slice the brisket against the grain into thin slices and serve with the sauce poured generously over the top.
