My Mamas Brisket
Transport your taste buds straight to a cozy family dinner with "My Mama's Brisket," a foolproof recipe for melt-in-your-mouth beef brisket that's as comforting as it is flavorful. This hearty dish combines a perfectly seasoned rub of kosher salt, black pepper, smoked paprika, and a touch of brown sugar with a rich braising liquid made from caramelized onions, garlic, beef broth, red wine or apple cider vinegar, and tomato paste. Slow-cooked to tender perfection in the oven, the brisket is basted with savory juices and served with the luscious onion-infused pan sauce. Ideal for special occasions or a Sunday meal, this classic recipe is a true labor of love. Pair it with creamy mashed potatoes or rustic roasted vegetables for a comforting, crowd-pleasing dinner that everyone will remember. Keywords: beef brisket recipe, slow-cooked brisket, braised brisket, comfort food, family dinner recipes.
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Recipe Information
Ingredients
- 4 pounds Beef brisket
- 2 tablespoons Kosher salt
- 1 tablespoon Black pepper
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Smoked paprika
- 2 tablespoons Brown sugar
- 2 tablespoons Olive oil
- 2 large Yellow onions, sliced
- 4 cloves Garlic cloves, minced
- 2 cups Beef broth
- 1 cup Red wine or apple cider vinegar
- 2 tablespoons Tomato paste
- 2 leaves Bay leaves
Instructions
Preheat your oven to 300°F (150°C).
Pat the brisket dry with paper towels. Rub it all over with kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and brown sugar, ensuring it is evenly coated.
In a large oven-safe roasting pan or Dutch oven, heat the olive oil over medium-high heat. Sear the brisket on both sides for about 4-5 minutes per side until deeply browned. Remove it from the pan and set aside.
Lower the heat to medium and add the sliced onions to the same pan. Cook for 5-7 minutes until softened and slightly caramelized. Add the minced garlic and cook for 1 more minute until fragrant.
Stir in the tomato paste and cook for another minute to toast it slightly. Deglaze the pan by pouring in the red wine or apple cider vinegar, scraping up any browned bits from the bottom of the pan.
Add the beef broth and stir to combine. Return the brisket to the pan, ensuring it is partially submerged in the liquid. Add the bay leaves, nestling them into the broth.
Cover the pan tightly with a lid or aluminum foil and place it in the preheated oven. Cook for 4-5 hours, basting the brisket with the liquid every hour to keep it moist.
Check for doneness by inserting a fork into the brisket—it should shred easily and be very tender when fully cooked. Remove from the oven and let it rest for 15-20 minutes before slicing against the grain.
Serve hot with the onions and pan sauce drizzled over the top. Pair with sides like mashed potatoes, roasted vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 284 mg | 95% | |
| Sodium | 2037 mg | 89% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 8.7 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 83 mg | 6% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1195 mg | 25% | |
*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.
