Tender Slow-Cooked Beef Brisket (Printer-friendly)
A tender, slow-cooked beef brisket infused with smoky spices and savory vegetables.
# What You Need:
→ Beef
01 - 4 lb whole beef brisket, trimmed
→ Marinade & Rub
02 - 2 tbsp kosher salt
03 - 1 tbsp freshly ground black pepper
04 - 2 tsp smoked paprika
05 - 1 tbsp brown sugar
06 - 1 tsp garlic powder
07 - 1 tsp onion powder
08 - ½ tsp ground cumin
09 - ½ tsp chili powder
→ Vegetables
10 - 2 large onions, sliced
11 - 4 cloves garlic, smashed
12 - 2 large carrots, sliced
→ Liquids
13 - 1 cup beef broth
14 - 1 cup dry red wine (optional, can substitute with additional beef broth)
15 - 2 tbsp Worcestershire sauce
# How to Make It:
01 - Preheat oven to 300°F (150°C).
02 - Combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin, and chili powder in a small bowl to create a spice rub.
03 - Pat brisket dry with paper towels, then evenly coat all sides with the prepared spice rub.
04 - Place sliced onions, smashed garlic, and sliced carrots in the bottom of a large oven-safe roasting pan or Dutch oven.
05 - Set the seasoned brisket atop the vegetable bed, fat side facing upward.
06 - Mix beef broth, red wine (if used), and Worcestershire sauce in a measuring cup, then pour around but not over the brisket.
07 - Cover the pan tightly with aluminum foil or a lid to retain moisture and roast for 4 to 4½ hours, until the brisket is tender when pierced with a fork.
08 - Remove the brisket from the oven and let it rest, covered, for 20 minutes to retain juices before slicing.
09 - Slice the brisket against the grain and serve alongside the cooked vegetables and pan juices.
# Expert Tips:
01 -
- The spice rub creates a dark, flavorful crust while the meat stays impossibly juicy inside.
- Your kitchen fills with the most incredible aroma, and people will keep asking what you're cooking.
- It feeds a crowd without fussing over individual plates or timing.
02 -
- Slicing against the grain is the difference between tender bites and chewy strands—look at the meat's texture and cut perpendicular to those lines.
- Don't skip the resting period; rushing straight to the plate loses all those beautiful juices that make brisket shine.
- A 4-pound brisket is forgiving, but every oven runs differently, so start checking at the 4-hour mark rather than assuming the timing.
03 -
- Buy a meat thermometer and pull the brisket at 195-203°F internal temperature; it's more reliable than guessing and prevents overcooking.
- Don't trim the fat cap before cooking—that layer of fat is what keeps the meat underneath from drying out.