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Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
For 8 servings
Prepare the Brisket
Sear the Brisket
Build the Braising Liquid
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Tender, juicy beef brisket, slow-cooked in the oven until it's fall-apart perfect. A smoky, savory dry rub and a rich braising liquid create an unforgettable Southern classic that's perfect for feeding a crowd.
This southern recipe takes 285 minutes to prepare and yields 8 servings. At 629.43 calories per serving with 90.67g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Slow-Cook in the Oven
Rest, Slice, and Serve
Add 1-2 teaspoons of cayenne pepper or chipotle powder to the dry rub for a smoky heat.
Replace 1 cup of the beef broth with a dark beer like a stout or porter for a deeper, more complex flavor in the braising liquid.
Add 1 tablespoon of dried thyme and 1 tablespoon of dried oregano to the spice rub for a more herbal flavor profile.
Beef is a complete protein source, providing all the essential amino acids your body needs for building and repairing muscle tissue.
Contains a significant amount of heme iron, a form that is easily absorbed by the body. Iron is crucial for creating red blood cells and transporting oxygen, helping to prevent fatigue.
An excellent source of B vitamins, especially B12, which is vital for nerve function and energy metabolism, and niacin (B3), which helps convert food into energy.
A serving of approximately 225g (about 8 oz) of this beef brisket contains an estimated 600-750 calories, depending on the fat content of the specific cut of meat.
Beef brisket can be part of a balanced diet. It's an excellent source of protein, iron, and B vitamins. However, it is also high in saturated fat and sodium. To make it healthier, choose a leaner cut, trim excess fat, and use low-sodium beef broth.
For this recipe, a 'packer cut' which includes both the point and the flat is ideal, but a 'flat cut' works great too. The key is to find a piece with a consistent thickness and a good fat cap (about 1/4-inch thick) for moisture and flavor.
Yes! Follow steps 1-3 on the stovetop. Then, transfer the seared brisket and the braising liquid to a large slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, until fork-tender.
Tough brisket is usually undercooked. Brisket has a lot of connective tissue (collagen) that needs low, slow heat to break down into gelatin. Make sure it reaches an internal temperature of 195-205°F (90-96°C) and feels very tender when probed. Also, be sure to slice it against the grain.