How To Cook A Beef Brisket

I love popping a big hunk of meat in the oven that needs hours to cook.  The smell of the roasting meat fills the house.  My family’s taste buds are on high alert in anticipation of the delicious meal ahead.  While I love this cooking ritual, it can be difficult to carve out several hours of roasting or braising time.  That is why I save this braised beef brisket recipe for a holiday or lazy Sunday afternoon. Here is how to cook beef brisket next time you have the afternoon free and want your guests to enjoy a delicious aroma and tender brisket.

This cooked brisket recipe was first published April 8, 2017. I have added a recipe card and republished it here for my new readers to enjoy. This is the best brisket recipe to have on hand this time of year for special occasions like Easter and graduation parties.

Tender Braised Beef Brisket Recipe

Braised brisket is a cooking method where a beef brisket is slowly cooked in liquid at a low temperature until it becomes tender and flavorful. The process typically involves:

1. Searing – The brisket is browned on all sides in a pan to develop flavor.
2. Sautéing Aromatics – Ingredients like onions, garlic, and carrots are often cooked to enhance the dish.
3. Deglazing – A liquid, such as broth, wine, or beer, is added to lift flavorful bits from the pan.
4. Slow Cooking – The brisket is simmered in the liquid for several hours, either in the oven, on the stovetop, or in a slow cooker, until it is tender and easily slices or shreds. This slow cooking process breaks down the connective tissue in this cut of beef and makes the meat very tender.

Discover the insider tips and techniques to cook beef brisket that is incredibly tender and juicy. From selecting the right cut to the perfect seasoning, this article will guide you through the entire process step-by-step.

Braised Beef Brisket Ingredients:

• 1 3-pound beef brisket
• 2 Tbsps. garlic powder
• 1 Tbsp. coarse salt
• 1/2 Tbsp. cracked black pepper
• 7 Tbsps. vegetable oil (or olive oil) divided
• 2 large yellow onions, thinly sliced
• 6 carrots cut into 2-inch pieces
• 2 cups dry red wine
• 1 1/2 cups beef stock

First you may be wondering what cut of meat is beef brisket? Well, according to Traeger Grills, “Beef brisket is a large cut of meat from the breast or the lower chest of a cow. It is one of the nine beef primal cuts and one of the four main barbecue meats.” A cut of brisket meat is made up of two different muscles: the point and the flat. It is a tough cut of meat but cooking it for a long time at a low temperature is the key to tenderizing the muscle fibers.

If you want brisket for slicing, especially for dishes like oven-braised brisket, the flat cut is the best choice. If you prefer something fattier and more tender for shredding, the point cut is better.

How To Cook Beef Brisket In The Oven

Preheat oven to 300 degrees Fahrenheit. The best way for cooking brisket is always at low heat.

Mix paprika, garlic powder, salt and pepper in a small bowl to make your dry rub.  Coat the brisket with the dry-rub seasonings.

You can leave the meat out so that it approaches room temperature while you do more prep.

Heat 2 Tbsps. of oil in a large heavy skillet.  Sauté the onions until translucent, about 10 minutes.  Place the onions in the bottom of a 13-inch casserole dish.

Add 2 Tbsps. of oil to the skillet.  Sauté the carrots for 10 minutes.  Add the carrots to the casserole dish.

Add the remaining 3 Tbsps. of oil to the skillet.  Once the oil is nice and hot, add the brisket to the skillet.  Sear the brisket on all sides, about 4-5 minutes per side for a nice brown crust.  Place the brisket in the casserole dish or roasting pan. For braising brisket, it’s best to cook it fat side up. This way the fat cap melts as it cooks, basting the meat and keeping it juicy.

Add the wine and the beef stock to the skillet.  Let the liquid simmer for three minutes to deglaze the skillet.  Make sure that you scrape the bottom of the skillet to get all the yummy brown bits.  Pour the wine/broth mixture over the brisket.

Seal the top of the casserole dish with aluminum foil. Cook in the oven for 3 hours. And that is how to cook beef brisket!  

How To Tell If Brisket Is Done

Using a meat thermometer is the best way to check doneness. For braised brisket, the ideal internal temperature for tenderness is between 195°F and 205°F (90°C to 96°C).

• If you’re slicing the brisket, aim for 195°F.
• If you want it to be more shreddable, go closer to 205°F.

Once the brisket is out of the oven, give it 20-30 minutes to rest before slicing.

Remove the juicy beef brisket and place it on a cutting board. Be sure to slice against the grain of the meat. Master the art of perfect slices and impress your guests with beautifully presented brisket that not only tastes amazing but looks stunning too.

Printable Recipe For Beef Brisket

Cooking the best beef brisket doesn’t have to be complicated. Whether you’re preparing a whole brisket or a 3-pound brisket, using a flavorful spice rub and allowing enough cooking time will ensure tender, juicy results. For an easy approach, try easy recipes that involve slow braising in the oven. Start by seasoning the brisket, then cook it low and slow until it reaches peak tenderness. Finally, let the brisket rest before slicing to lock in the juices and enhance the flavor. With the right technique, you’ll have a mouthwatering dish that’s perfect for any occasion.

Indulge in a mouthwatering beef brisket with this ultimate recipe that meat lovers will adore. Packed with flavor and cooked to perfection, this recipe will have you savoring every tender and succulent bite. The reward for hours of braising is a delicious and fork-tender beef brisket my family loves. I hope your family loves this braised beef  brisket recipe too!

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