Savor the rich flavors and succulent texture of this beef brisket recipe, slow cooked to perfection (in the oven).
This simple yet sophisticated dish is infused with a blend of spices and a hint of sweetness, making it a guaranteed crowd-pleaser for any occasion. I love sliced brisket as a holiday main dish idea, especially as an alternative to roasted turkey or ham.
Beef brisket would also be excellent serve sliced on mini rolls as little sliders. I love Hawaiian rolls for this. Again, great for cocktail parties and holiday entertaining.
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How to Make Beef Brisket
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make this Beef Brisket recipe, you will need the following ingredients:
- Beef brisket (first cut)
- Avocado oil
- Onions
- Garlic
- Kosher salt
- Ground black pepper
- Paprika
- Ground cumin
- Semi-sweet red wine
- Vegetable or chicken broth
- Light brown sugar
- Ketchup
Enhancing the brisket with a rub of dry spices before searing can add depth to the flavor profile.
How to cook beef brisket
Beef Brisket is a beloved recipe known for its tender, fall-apart meat after hours of slow cooking. Here is how to make it.
Preheat the oven to 350°F. Set the oven rack to the center position. Let the brisket sit at room temperature for 20 minutes.
Pat brisket dry with paper towel. Season the Brisket on all sides with a total of 2 teaspoons salt and 1⁄4 teaspoon pepper.
Heat a large oven-safe skillet (with high-sides) over medium-high heat. Add 1 tablespoon of avocado oil and heat for 1 minute. Add the brisket to the pan and sear for about 5-7 minutes on each side until golden brown.
Transfer the brisket to a large plate and set aside.
To the pan, add remaining 1 1⁄2 tablespoon of oil and sliced onion and cook over medium-low heat for 5 minutes or until they begin to soften. Use a wooden spoon to scrape any browned bits from the bottom of the pan and mix into the onions. Add the minced garlic and cook for 1 minute.
Mix in the remaining 1 teaspoon salt, 1⁄2 teaspoon pepper, paprika, cumin, red wine, broth, brown sugar and ketchup
Nestle the brisket (and any of its juices from the plate) into the liquid-onion mixture and spoon the liquid-onion mixture over the brisket.
Bring the liquid in the pan to a boil over high heat. Then, turn off the heat, cover the pan with an oven-safe lid and place the skillet in the oven and bake for 3-4 hours or until the meat is soft and pulls apart relatively easily.
Turn the oven off, open the oven door slightly, let sit for 30 minutes to help it begin to cool down.
Carefully take the pan out of the oven (make sure to keep an oven mitt or towel on the handle of the pan so you don’t accidentally get confused and burn yourself) and let cook completely.
Place the brisket onto a cutting board and slice the brisket against the grain into 1⁄2” thick slices. Transfer back to the sauce.
Refrigerate the cooked sliced brisket in the sauce covered overnight for the most tender & juicy results. I like to transfer the brisket to a 9”x13” pan at this point for easy fridge storage & reheating, and cover with parchment then foil.
When ready to serve, turn the oven to 350°F and place the pan of sliced brisket into the oven for 30 minutes to warm up until fully heated through.
This recipe pairs wonderfully with traditional sides like roasted potatoes or a fresh salad, but it’s also exquisite enough to serve for Christmas dinner/ holiday feast.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Always use common sense and good judgement when it comes to leftovers. If something looks or smells off, it’s better to be safe and discard it.
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Beef Brisket
Savor the rich flavors and succulent texture of this beef brisket recipe, slow cooked to perfection (in the oven).
Ingredients
- 1, 3 to 4 pound beef brisket first cut
- 2 1/2 Tablespoons avocado oil divided
- 3 large onions halved and thinly sliced
- 6 garlic cloves roughly chopped
- 1 Tablespoon Kosher salt
- 3/4 teaspoon ground black pepper
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 1/2 cups semi sweet red wine
- 2 cups vegetable broth or chicken broth
- 1/4 cup light brown sugar NOT dark
- 1/4 cup ketchup
Instructions
- Preheat the oven to 350°F. Set the oven rack to the center position.
- Let the brisket sit at room temperature for 20 minutes.
- Pat brisket dry with paper towel. Season the Brisket on all sides with a total of 2 teaspoons salt and 1⁄4 teaspoon pepper.
- Heat a large oven-safe skillet (with high-sides) over medium-high heat. Add 1 tablespoon of avocado oil and heat for 1 minute. Add the brisket to the pan and sear for about 5-7 minutes on each side until golden brown. Transfer the brisket to a large plate and set aside.
- To the pan, add remaining 1 1⁄2 tablespoon of oil and sliced onion and cook over medium-low heat for 5 minutes or until they begin to soften. Use a wooden spoon to scrape any browned bits from the bottom of the pan and mix into the onions. Add the minced garlic and cook for 1 minute.
- Mix in the remaining 1 teaspoon salt, 1⁄2 teaspoon pepper, paprika, cumin, red wine, broth, brown sugar and ketchup.
- Nestle the brisket (and any of its juices from the plate) into the liquid-onion mixture and spoon the liquid-onion mixture over the brisket.
- Bring the liquid in the pan to a boil over high heat. Then, turn off the heat, cover the pan with an oven-safe lid and place the skillet in the oven and bake for 3-4 hours or until the meat is soft and pulls apart relatively easily.
- Turn the oven off, open the oven door slightly, let sit for 30 minutes to help it begin to cool down.
- Carefully take the pan out of the oven (make sure to keep an oven mitt or towel on the handle of the pan so you don’t accidentally get confused and burn yourself) and let cook completely.
- Place the brisket onto a cutting board and slice the brisket against the grain into 1⁄2” thick slices. Transfer back to the sauce.
- Refrigerate the cooked sliced brisket in the sauce covered overnight for the most tender & juicy results. I like to transfer the brisket to a 9”x13” pan at this point for easy fridge storage & reheating, and cover with parchment then foil.
- When ready to serve, turn the oven to 350°F and place the pan of sliced brisket into the oven for 30 minutes to warm up until fully heated through.
Recipe Notes
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Nutritional information is approximate and was calculated using a recipe nutrition label generator.
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My brisket was 3 1⁄2 pounds. It’s recommended to cook the brisket for 1 hour per pound, but I cooked mine for 3 hours total since I really didn’t want it to dry out and it seemed ready then (reaching 210°F when taken out of the oven).
- This sauce is on the sweeter side, but it’s really tasty and not too sweet!! For a less sweet sauce, I would use dry red wine (since I used semi sweet) and reduce the brown sugar to 2 tbsp total.
- The brisket was very tasty the day-of, but honestly was 10x better the next day and somehow got insanely more moist and juicy when refrigerated overnight. I think that may be the key to an incredible brisket that holds its shape when sliced while still being super tender.
- I challenged myself to use “first cut” brisket which is less fatty (compared to “2nd cut” brisket which has more fat), since the first cut is harder to make super juicy and soft. And I’m glad I tried the leaner brisket because with the braising technique and then refrigerating overnight it’s incredible and comes out super soft!
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