Melt in Your Mouth Brisket of Beef
Indulge in the ultimate comfort food with this "Melt in Your Mouth Brisket of Beef" recipe, a tender and flavorful feast that's perfect for family dinners or special occasions. This four-pound flat-cut brisket is elevated with a bold spice rub featuring smoked paprika, garlic powder, and onion powder, then seared to perfection for a deeply caramelized crust. Slowly braised in a rich medley of beef broth, sautéed onions, Worcestershire sauce, fresh thyme, and optional red wine, this dish delivers unbelievably succulent, fork-tender meat. Accompanied by hearty chunks of carrots and celery, the brisket is oven-roasted low and slow, ensuring every bite is infused with luscious flavor. Serve this classic comfort meal with its savory pan juices for a truly show-stopping dish that'll leave your guests raving. Perfect for cozy Sunday dinners or holiday gatherings, this mouthwatering recipe is a must-try!
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Recipe Information
Ingredients
- 4 pounds Beef brisket (flat-cut preferred)
- 2 teaspoons Kosher salt
- 2 teaspoons Black pepper, freshly ground
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 tablespoons Olive oil
- 2 large Yellow onions, sliced
- 4 cloves Garlic cloves, minced
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 3 sprigs Fresh thyme sprigs
- 2 leaves Bay leaves
- 3 medium Carrots, cut into chunks
- 2 stalks Celery stalks, cut into chunks
- 0.5 cup Red wine (optional, for added depth of flavor)
Instructions
Preheat your oven to 325°F (163°C).
Pat the brisket dry with paper towels and trim any excess fat, leaving a thin layer for flavor.
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder. Rub this spice mixture all over the brisket.
Heat the olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the brisket on both sides until deeply browned, about 4-5 minutes per side. Remove the brisket and set it aside.
Lower the heat to medium and add the sliced onions to the pot. Sauté until softened and golden, about 8 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute, then deglaze the pot with beef broth and, if using, red wine, scraping up the browned bits from the bottom.
Add the Worcestershire sauce, thyme sprigs, and bay leaves to the pot. Return the seared brisket to the pot, placing it on top of the onions and liquid.
Scatter the carrots and celery around the brisket. Cover the pot tightly with a lid or heavy-duty aluminum foil.
Transfer the pot to the preheated oven and bake for 3 1/2 to 4 hours, or until the brisket is fork-tender.
Let the brisket rest in the pot for 15-20 minutes after removing it from the oven. Then, slice against the grain and serve with the vegetables and rich pan juices.
Nutrition Facts
Calories |
4634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.6 g | 365% | |
| Saturated Fat | 106.8 g | 534% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1270 mg | 423% | |
| Sodium | 4735 mg | 206% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 29.9 g | ||
| Protein | 396.0 g | 792% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 54.8 mg | 304% | |
| Potassium | 7305 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
