Beef brisket is a cut of beef that comes from the breast section of the cow, just below the chuck and above the shank. It is a relatively tough cut of meat that is usually slow-cooked for several hours until it becomes tender and flavorful.
Beef Brisket
6
servings1
hour3
hoursBeef brisket is often used in barbecue and smoking recipes, and is also commonly used in Jewish cuisine for dishes like corned beef and pastrami. It is a popular cut of meat for pot roasts, stews, and other slow-cooked dishes, as the long cooking time helps to break down the connective tissues and make the meat tender.
Ingredients
1 beef brisket, about 4-5 pounds
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cumin
2 cups beef broth
1 onion, sliced
4 cloves garlic, chopped
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
2 tablespoons cornstarch (optional)
Directions
- Preheat your oven to 325°F (160°C).
- In a small bowl, mix together the salt, pepper, smoked paprika, garlic powder, onion powder, and cumin. Rub the mixture all over the beef brisket, making sure to cover all sides.
- In a large Dutch oven or oven-safe pot, heat a tablespoon of oil over medium-high heat. Once hot, add the beef brisket and sear for 2-3 minutes on each side, until browned. Remove the brisket from the pot and set it aside on a plate.
- Add the sliced onions and garlic to the pot and sauté for 2-3 minutes, until softened. Add the tomato paste and Worcestershire sauce, and stir to combine. Pour in the beef broth and add the bay leaves.
- Return the beef brisket to the pot, cover with a tight-fitting lid, and transfer to the preheated oven.
- Cook the brisket for 3-4 hours, or until it is tender and can be easily shredded with a fork.
- Once the brisket is cooked, remove it from the pot and set it aside on a cutting board. Strain the cooking liquid through a fine-mesh sieve, discarding the solids. If you prefer a thicker sauce, mix the cornstarch with a tablespoon of cold water and stir it into the cooking liquid. Bring the liquid to a simmer and cook for a few minutes until the sauce has thickened.
- Slice the brisket against the grain and serve it with the sauce on top. Enjoy!