The GüdDish Braised Brisket

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Braised Brisket. The GüdDish.

Serves 8 · 25–35 min prep · 235–250 min total · Pull at 195°F, then rest 20 min · 3 steps

Ingredients

Ingredients for Braised Brisket
  • 4 lb beef brisket
  • 6 garlic cloves
  • 2 yellow onions, sliced
  • 2 cups water
  • 2 tbs brown sugar
  • 1 tsp ground black pepper
  • 2 tsp kosher salt

What the best recipes taught us

  • Brown the brisket on both sides before it goes in the oven. If you skip the sear, the meat steams and does not brown.
  • Cook until a thermometer in the thickest part reads 195°F. If you pull it sooner, it will be tough to slice.

Method

  1. 1
    Brisket searing in a navy Dutch oven, one side browned
    4lbsbeef brisket
    2tspkosher salt
    1tspground black pepper

    Heat the oven to 325°F. Pat the brisket dry. Salt and pepper it.

    Heat a Dutch oven over medium-high heat. Brown the brisket on both sides. Lift it onto a plate.

  2. 2
    Brisket returned to the same navy pot on onions, water a third of the way up
    2yellow onions, sliced
    6garlic cloves
    2tbsbrown sugar
    2cwater

    Add the onion to the pot. Cook until soft, 8 minutes.

    Stir in the garlic 1 minute.

    Return the brisket to the pot. Pour in the water so it comes a third of the way up the meat. Stir in the brown sugar. Scrape the browned bits.

  3. 3
    Fork-tender unsliced brisket after the long braise in the same navy pot

    Cover the pot. Braise in the oven until a thermometer in the thickest part reads 195°F and the meat is fork tender, 3 to 3 1/2 hours.

    Rest 20 minutes. Slice against the grain. Spoon the onions and juices over the meat.