Slow-Cooked Beef Brisket (Print version)
A tender slow-cooked beef brisket infused with smoky spices and rich braising liquids for flavorful meals.
# Ingredient List:
→ Beef
01 - 1 whole beef brisket, trimmed (4 lb)
→ Marinade & Rub
02 - 2 tbsp kosher salt
03 - 1 tbsp freshly ground black pepper
04 - 2 tsp smoked paprika
05 - 1 tbsp brown sugar
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - 1/2 tsp ground cumin
09 - 1/2 tsp chili powder
→ Vegetables
10 - 2 large onions, sliced
11 - 4 cloves garlic, smashed
12 - 2 large carrots, sliced
→ Liquids
13 - 1 cup beef broth
14 - 1 cup dry red wine (optional)
15 - 2 tbsp Worcestershire sauce
# How To Make It:
01 - Heat the oven to 300°F.
02 - Combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, and chili powder in a small bowl to form a dry rub.
03 - Pat the brisket dry and apply the spice rub evenly over all sides.
04 - Place the sliced onions, smashed garlic, and sliced carrots in a large roasting pan or Dutch oven. Set the brisket on top, fat side up.
05 - Mix beef broth, red wine if using, and Worcestershire sauce. Pour around the brisket without covering it.
06 - Seal the pan tightly with aluminum foil or a lid and roast in the oven for 4 to 4½ hours until fork-tender.
07 - Remove from oven and let rest covered for 20 minutes to retain juices.
08 - Slice brisket against the grain and serve alongside the cooked vegetables and pan juices.
# Expert Advice:
01 -
- The meat becomes so impossibly tender that you'll wonder how something so humble transforms into something this impressive.
- One rub does all the work, so there's zero fussing once everything hits the oven.
- Your house will smell so good that guests will arrive hungry just from the aroma alone.
02 -
- Slicing against the grain is everything; slice with the grain and you'll have tough, stringy bites no matter how perfectly you cooked the meat.
- Don't skip the resting period because the meat is still cooking slightly from residual heat, and this time allows the juices to redistribute instead of running all over your cutting board.
03 -
- If you want deeper smoke flavor without a smoker, add a teaspoon of liquid smoke to the braising liquid; it doesn't overpower if you use restraint.
- Don't trim away all the fat before cooking; that cap melts into the meat and is where so much flavor lives.