Ultimate Brisket Tyler Florence
Elevate your next family dinner or holiday gathering with Tyler Florence's Ultimate Brisket, a show-stopping recipe that delivers bold flavors and melt-in-your-mouth tenderness. This slow-braised beef brisket is seasoned to perfection with a smoky blend of paprika, kosher salt, and freshly ground black pepper, then caramelized to a golden crust before simmering in a rich combination of beef stock, Worcestershire sauce, and aromatic herbs. The secret to its irresistible flavor lies in the deeply savory sauce, enhanced by a touch of tangy white vinegar and a hint of sweetness from light brown sugar. With just 30 minutes of prep and a leisurely 5-hour braise, this dish promises tender slices of brisket that pair beautifully with mashed potatoes or crusty bread. Perfect for impressing guests or creating a comforting meal at home, this is the ultimate brisket recipe you'll turn to time and time again!
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Recipe Information
Ingredients
- 5 pounds beef brisket
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil
- 2 large onions, sliced
- 6 cloves garlic cloves, minced
- 4 cups beef stock
- 3 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 leaves bay leaves
- 6 sprigs fresh thyme
- 2 tablespoons white vinegar
- 2 tablespoons light brown sugar
Instructions
Preheat your oven to 325°F (160°C).
Pat the beef brisket dry with paper towels. Season generously with kosher salt, black pepper, and smoked paprika on all sides.
In a large Dutch oven or an oven-safe heavy pot, heat olive oil over medium-high heat. Sear the brisket on all sides until a deep golden-brown crust forms, about 4-5 minutes per side. Remove the brisket and set aside.
In the same pot, add the sliced onions and cook, stirring occasionally, until caramelized, about 8-10 minutes. Add the minced garlic and cook for 1-2 more minutes until fragrant.
Stir in the beef stock, Worcestershire sauce, tomato paste, bay leaves, and thyme sprigs. Scrape up any browned bits on the bottom of the pot to deglaze. Bring the mixture to a simmer.
Return the seared brisket to the pot, ensuring it is partially submerged in the liquid. Cover the pot with a tight-fitting lid or aluminum foil.
Transfer the pot to the preheated oven and braise for 4-5 hours, or until the brisket is fork-tender. Check occasionally to ensure the liquid hasn’t evaporated too much; add more beef stock if needed.
Once the brisket is tender, remove it from the pot and set it aside to rest on a cutting board. Strain the cooking liquid, discarding the solids. Skim off any excess fat from the surface of the liquid.
Place the pot with the strained liquid over medium heat and stir in the white vinegar and brown sugar. Simmer for 10 minutes to thicken slightly and adjust the seasoning with more salt or pepper as needed.
Slice the brisket against the grain and serve with the sauce drizzled on top.
Nutrition Facts
Calories |
5918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.0 g | 390% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 2132 mg | 711% | |
| Sodium | 16335 mg | 710% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 47.4 g | ||
| Protein | 685.6 g | 1371% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 548 mg | 42% | |
| Iron | 72.1 mg | 401% | |
| Potassium | 8535 mg | 182% | |
*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.
