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

Recipe by caion


Prep time


Cooking time



Beef 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.


  • 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)


  • 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!

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