Beef brisket Recipe
American · Main course · 320 min total
A classic slow-cooked beef brisket that is tender, flavorful, and perfect for a hearty family meal. This recipe uses a simple dry rub and low-and-slow cooking to achieve melt-in-your-mouth results.
20
min prep
min prep
300
min cook
min cook
8
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 4-5 lb beef brisket, flat cut
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cayenne pepper (optional)
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp apple cider vinegar
Instructions
- Preheat oven to 300°F (150°C).
- In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper if using.
- Pat brisket dry with paper towels. Rub the spice mixture all over the brisket, pressing to adhere.
- Place brisket fat-side up in a large roasting pan or Dutch oven.
- In a separate bowl, combine beef broth, Worcestershire sauce, and apple cider vinegar. Pour around the brisket, not over the rub.
- Cover tightly with foil or a lid and roast for 5 hours, or until fork-tender.
- Remove from oven and let rest, covered, for 15 minutes before slicing against the grain.
- Optional: For a crust, remove foil and broil 3-5 minutes until browned.
Tips
- Slice against the grain for maximum tenderness.
- Leftover brisket can be stored in the refrigerator for up to 4 days or frozen for 3 months.
- To reheat, add a splash of beef broth and warm in a 300°F oven until heated through.
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