Slow-Cooked Beef Brisket

Slow-Cooked Beef Brisket


  • 1 whole beef brisket (about 5-6 pounds)
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 tablespoon brown sugar
  • 2 tablespoons vegetable oil
  • 1 large onion, thinly sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2-3 bay leaves


  1. Prepare the Brisket: In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and brown sugar to create the dry rub.

  2. Season the Brisket: Rub the dry rub mixture all over the brisket, making sure to coat it evenly on all sides. Allow the brisket to sit at room temperature for about 30 minutes to an hour to let the flavors penetrate.

  3. Preheat the Oven: Preheat your oven to 300ยฐF (150ยฐC).

  4. Sear the Brisket: In a large, oven-safe skillet or Dutch oven, heat the vegetable oil over medium-high heat. Sear the brisket on both sides until it's nicely browned. This step helps to develop flavor and a beautiful crust on the meat. Once seared, remove the brisket from the skillet and set it aside.

  5. Sautรฉ Aromatics: In the same skillet, sautรฉ the sliced onion and minced garlic until they are softened and slightly caramelized.

  6. Deglaze the Pan: If using red wine, pour it into the skillet to deglaze, scraping up any browned bits from the bottom of the pan.

  7. Assemble and Cook: Place the seared brisket on top of the sautรฉed onion and garlic. Add the bay leaves and pour the beef broth around the brisket. The liquid should come about halfway up the sides of the meat.

  8. Cover and Slow Cook: Cover the skillet or Dutch oven with a tight-fitting lid or aluminum foil. Place it in the preheated oven and cook for about 4-5 hours, or until the brisket is tender. You can test the tenderness by inserting a fork; it should go in easily and without resistance.

  9. Rest and Slice: Once the brisket is done, remove it from the oven and let it rest for about 15-20 minutes before slicing. This allows the juices to redistribute within the meat.

  10. Serve: Slice the brisket against the grain and serve it with the cooking juices and sautรฉed onions. It's great served with your favorite sides like mashed potatoes, roasted vegetables, or coleslaw.

Enjoy your slow-cooked, flavorful beef brisket!

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