More Brisket Please
Satisfy your craving for melt-in-your-mouth beef with "More Brisket Please," a show-stopping recipe that transforms a humble flat-cut beef brisket into tender, flavorful perfection. Featuring a simple yet robust dry rub made with kosher salt, coarse black pepper, garlic powder, onion powder, and paprika, this dish boasts bold, smoky seasoning elevated by a rich braising liquid of beef broth and Worcestershire sauce. The brisket is seared to develop a caramelized crust, then slow-cooked in the oven with hearty vegetables like carrots, celery, and onions until luxuriously tender. Perfect for Sunday dinner or celebratory gatherings, this recipe highlights classic cooking techniques, including basting for maximum juiciness and resting for ideal slicing. Serve it with an aromatic blend of pan juices and savory roasted vegetables for a satisfying, unforgettable meal. Keywords: beef brisket recipe, slow-cooked brisket, tender brisket, oven-braised beef, comfort food dinner.
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Recipe Information
Ingredients
- 5 lbs beef brisket (flat cut)
- 1 tbsp kosher salt
- 1 tbsp coarse black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 tbsp olive oil
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 yellow onion, sliced
- 2 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 garlic cloves, whole
Instructions
Preheat your oven to 300°F (150°C).
Trim excess fat from the brisket, leaving about 1/4 inch to keep it moist during cooking.
In a small bowl, mix together kosher salt, black pepper, garlic powder, onion powder, and paprika to create the dry rub.
Rub the brisket with olive oil and generously coat it with the dry rub, pressing it into the meat to ensure even coverage.
Heat a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the brisket on both sides for about 3-4 minutes per side until a crust forms.
Remove the brisket from the skillet and set aside. Add the sliced onions, carrots, celery, and garlic cloves to the skillet and sauté for 3-4 minutes, scraping up any browned bits from the bottom.
Return the brisket to the skillet on top of the vegetables. Pour in the beef broth and Worcestershire sauce. Make sure the liquid comes about halfway up the sides of the brisket; add more broth or water if needed.
Cover the skillet tightly with a lid or aluminum foil and transfer it to the preheated oven.
Cook for 4-5 hours, basting the brisket with the cooking juices every hour, until the meat is fork-tender and easily pulls apart.
Remove the skillet from the oven and let the brisket rest, covered, for 20 minutes.
Slice the brisket against the grain and serve with the cooked vegetables and pan juices drizzled on top.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 265 mg | 88% | |
| Sodium | 928 mg | 40% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.3 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1370 mg | 29% | |
*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.
