beef brisket

Ingredients

• 3-4 lb Beef Brisket, trimmed of excess fat
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Beef Broth
• 1/2 cup Apple Cider Vinegar
• 2 tbsp Worcestershire Sauce
• 1 tbsp Smoked Paprika
• 1 tsp Black Pepper
• 1/2 tsp Salt

Instructions

1. Preheat oven to 300°F (150°C).
2. Season the brisket generously with salt, pepper, and smoked paprika.
3. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
4. Sear the brisket on all sides until browned. This step is crucial for developing flavor.
5. Remove the brisket and set aside.
6. Add chopped onion to the pot and cook until softened, about 5-7 minutes.
7. Add minced garlic and cook for 1 minute more.
8. Pour in beef broth and apple cider vinegar. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
9. Return the brisket to the pot, ensuring it is mostly submerged in the liquid.
10. Cover the pot tightly with a lid. A Dutch oven lid is ideal, but a heavy-duty foil tent works too.
11. Cook in the oven for 6-8 hours, or until the brisket is fork-tender. Check occasionally and add more beef broth if the liquid reduces too much.
12. Once cooked, remove the brisket from the oven and let it rest for at least 30 minutes before slicing against the grain.

Notes

• For a smoky flavor, consider adding 1-2 tablespoons of liquid smoke.
• A digital meat thermometer is highly recommended for accurate temperature monitoring (aim for 203°F (95°C).
• Resting the brisket is absolutely essential for a tender result. Don't skip this step!
• Sliced against the grain dramatically improves tenderness.
• Leftover brisket can be shredded and used in tacos, sandwiches, or chili.