What Is Brisket?
Many people hear the word “brisket” and think immediately of the smoked brisket that’s so iconic of Texas barbecue, but—for Jewish households especially—brisket’s toughness is combated not with a low-and-slow smoking but instead a low-and-slow braise. Whether you’re celebrating Passover, Rosh Hashanah or Hanukkah, or simply the joy of a small gathering, this beautiful, generous braise is perfect for a long, lazy, (mostly) hands-off day of letting your oven do the work.
How To Shop for Brisket
Let’s start with the brisket basics—what part of the cow is brisket? Brisket is a so-called “primal cut” of beef, and it used to be considered pretty undesirable but has become quite sought-after. It’s not the most expensive cut of beef, but it’s not quite as affordable as it used to be. But this is feasting food! It’s worthy of a splurge. If you’ve got a butcher that you love, this is definitely the time to go have a chat with them about getting the best they’ve got! Brisket isn’t just a single cut of beef—it is available in two cuts. There’s the “first cut” which is a bit leaner, and the “point cut” or “second cut” which is fattier. Some people prefer the point cut because it is less prone to drying out, but the fat can feel really excessive (which means you have to do a lot of trimming before you start cooking), so we tend to prefer the first cut. As for how much brisket to buy, our recipe calls for a 4-pound brisket and serves 8, so our general rule of thumb is half a pound of brisket per person. Yes, that’s generous, but it means plenty to go around, and almost guarantees leftovers.
Everything You’ll Need for This Classic Brisket Recipe
You’ve read all about brisket. You’ve been to the butcher’s, chatted their ear off, and gone home with a beautiful slab of beef that’s just begging to be braised. You’ve got oil and salt and pepper (because duh), but what else does that lovely brisket need to shine bright?
Fresh garlic
Whole grain mustard
Tomato paste
Stock + apple cider vinegar OR red wine
Canned crushed tomatoes
Fresh thyme
Dried oregano
Garlic powder
Paprika
Brown sugar
Onions
Carrots
Potatoes
How To Cook Brisket in the Oven
Our classic braised brisket recipe is pretty simple—despite what may look like a long list of steps! If you’ve ever made a pot roast, this will all feel very familiar. If you this is your first braise, you’ve
Brown the brisket. Hot tip! Try not to move it, other than to flip it once. Leaving the meat alone is the best way to ensure a nice browning. Set the browned brisket aside.
Sauté the garlic, mustard and tomato paste, then pour in the red wine (or stock + vinegar) and crushed tomatoes. Return the browned brisket to the pot, fatty side up.
Stir together a little spice mix (thyme, oregano, garlic powder, paprika, brown sugar) and sprinkle it over the brisket. Add the onions and bring everything to a nice simmer.
Into the oven! Pop the lid on and place the whole lovely thing into a 325°F oven for two hours.
Pause to add the veg! Add the carrots and potatoes, and pop it back into the oven for yet another 2 hours.
Check for doneness! Start checking after two hours by using your trusty instant-read thermometer. You could pull it at 190°F, but some say that as high as 200°F is the tender, moist sweet spot for braised brisket! Check with your thermometer, yes, but also just look at the meat. You want tender tender tender, but (especially if you're using the first cut) you also want to be sure the meat doesn’t dry out. Remember, braising is all about using low-and-slow moist heat to transform your brisket into something moist and meltingly tender. When it’s done, take the meat out of the pot and set it on a cutting board to rest. Cover it with foil to keep warm while you make the brisket sauce.
Make the sauce. Put the pot on a burner over medium heat and simmer for about five minutes.
Carve the brisket! Be sure to cut against the grain—that's especially important with tougher cuts of meat.
Serve! Lay the sliced meat on a platter, surrounded by the carrots and potatoes. Drizzle the sauce over everything and invite everyone to dig in!
Another Reason To Love Braised Brisket? You Can Make It Ahead!
Many people make brisket ahead of time and our brisket recipe is a wonderful one for making ahead. You can even do it a full day or two before you want to serve it, and in fact, the brisket is even easier to carve when it’s cold from the fridge. Cook it to completion and let it cool in its juices. Store it whole in an airtight container in the fridge, along with the sauce. When you’re ready to reheat the brisket, slice the meat (against the grain) while you preheat your oven to 250° F. Lay slices of brisket in an oven-safe pot along with the carrots and potatoes. Spoon the sauce over the top and cover it with a lid (or foil). Pop it in the oven for about an hour until it has warmed through. You can freeze any leftovers, tightly sealed in freezer bags, for up to three months.
Tools You’ll Need
Dutch oven or other oven-safe pot with a lid
Tongs are useful
More Feast-Worthy Beef Recipes
Let the Holiday Feasting Begin!
If you make our classic brisket recipe, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!
