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This braised brisket is one of those meals that my kids can’t help themselves from grabbing a piece before everyone sits down! The seasoning hits just right, the outside gets that perfect crispy edge, and the inside is fall-apart tender. My husband and kids are obsessed… and honestly, so am I.
There are so many different ways to cook a beef brisket. I really like our Korean beef brisket recipe, which involves pan-searing it.
With St Patrick’s Day behind us, taking our favorite corned beef brisket recipe with it, it’s time to move on…
Another favorite around here? My beef brisket burgers. If you’ve never tried grinding your own brisket into burgers, you’re missing out; it’s a total game-changer.
But enough with the variations, sometimes you just need that classic, old-fashioned comfort food! This is the way my mom always made it, and this is my own take on it.
Table of Contents
Why You’ll Love This Braised Brisket Recipe
- With super simple ingredients, you might not even need a trip to the store for this delicious brisket!
- Slow-braised brisket like this (or my dutch oven brisket) comes out tender and juicy with minimal prep work, making it the perfect easy meal.
- The soy sauce and balsamic vinegar add incredible savory flavors, elevating this braised brisket to new heights! Trust me, it’s pretty darn good!
Recipe Ingredients
- Brisket: I already seared the meat before I realized I forgot to get an ingredient overview shot. Oops! Grab a fresh brisket from your local butcher!
- Broth: Any broth will do, it’s your choice. I love using my homemade oxtail bone broth for this recipe! You can even use water with a lot of seasonings, but sadly, it’s not quite as good.
- Balsamic Vinegar: This adds a wonderful sweet, tangy, and acidic flavor. Plus, it helps tenderize the meat.
- Soy Sauce: Whatever your favorite brand is will work just fine. This adds a salty umami flavor to the recipe!
Braised Brisket Recipe
Step 1: Pat the brisket dry, then coat all sides with the spices: salt, garlic powder, onion powder, pepper, paprika, and dried parsley.
Step 2: Heat the Dutch oven on the stove over medium-high heat with about a tablespoon of cooking oil. Sear the brisket on all sides, including the ends.
Step 3: Remove from the heat and add the broth, balsamic vinegar, and soy sauce.
Step 4: Cover and transfer to the oven at 300°F for 2 1/2 to 3 hours. I usually check it at 2 1/2 hours, and if it needs more time, I let it go the full 3.
Serve and enjoy! No meal is complete without dessert! Be sure to finish with some skillet brownies or deep-dish cookie cake.
Expert Tips
- Watch the liquids. We do not want our brisket getting dry, so keep an eye on the liquid level and add more beef broth if needed.
- Keep it covered while baking. We have made brisket recipes both ways, and trust me, keep it covered while it’s in the oven. The end result is so juicy and tender.
- Watch the cook times. All ovens are different, and the last thing we want is an overcooked brisket. Keep an instant thermometer handy, and you should be good.
- Wait before cutting into the meat. It is hard, I know, but giving it just a few minutes to rest will allow the juices to settle back into the meat. Besides, we don’t want to get burned on the hot pot, and it will give you time to prepare those side dishes!
Recipe FAQS
Beef brisket is a fatty cut of meat from the breast of a cow. It’s entirely boneless, usually with a strip of fat running along the top side and connective tissues and sinew throughout the meat. The brisket can weigh in at up to nearly 20 pounds untrimmed.
You’ll often find the brisket at the grocery store divided into two cuts, the point and the flat. The point cut is the fatty cut of brisket, while the flat cut has the fat removed, with the exception of one strip on the top.
Slow cookers are most commonly thought of as a crockpot, while, in fact, a crockpot is only a type of slow cooker. A slow cooker is anything that uses a method to cook over low, even heat, usually for several hours. So yes, the dutch oven can be used as a slow cooker!
Brisket, unlike other cuts of beef, should be cooked to an internal temperature of 195°F. Oven temp will largely determine the cooking time of your brisket.
It can take over 7 hours to cook brisket in the oven at 275°F or approximately 3-4 hours at 300°F.
While falling in love with brisket usually happens at first bite, you can easily substitute this with any roast if brisket is unavailable. Some of my favorites include heel of round, chuck roasts, sirloin tip roasts, and venison roasts.
Just make sure to adjust cook times accordingly, as cook time will drastically be reduced.
Smoked brisket is becoming increasingly popular; it’s incredibly tender with a deep, smokey, rich flavor. Slow-braised brisket or my dutch oven brisket, comes out tender and juicy with minimal prep work. Then, once it’s in the oven, you can walk away until it’s ready. Perfect for those busy schedules.
When I say this brisket is a crowd favorite, I mean it. My kids go wild for the rich flavor, and my husband swears it’s better than any restaurant version.
He seriously won’t ever get brisket, or even roast at a restaurant, because he doesn’t want to even experience such a mediocre recipe. At least that’s what he tells me, haha!
One of our favorite ways to deal with leftovers is to make brisket sandwiches! Everyone loves them and they are so so so good!
Serving Suggestions
You may be thinking, “Do I really need to serve a side with such a hearty meal?” The answer is absolutely yes!
Especially with guests, you can complement this meal with some cast iron cornbread, homemade dutch oven bread, or roasted squash.
Related Recipes
- Venison backstrap recipe
- Cast Iron Skillet Burgers
- Pork Belly Burnt Ends
- Cast Iron Ribeye
- Venison Steak Recipe
- Dutch Oven Round Steak
- Smothered Round Steak and Gravy
If you tried this Braised Brisket or any other recipe on my website, I would love for you to come back and leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Braised Brisket
Equipment
Ingredients
- 3 lb brisket
- 1 1/2 tsp sea salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- 2 cup broth
- 1/4 cup balsamic vinegar
- 2 tbsp soy sauce
Instructions
- Pat the brisket dry, then coat all sides with the spices: salt, garlic powder, onion powder, pepper, paprika, and dried parsley.
- Heat the Dutch oven on the stove over medium-high heat with about a tablespoon of cooking oil.
- Sear the brisket on all sides, including the ends.
- Remove from the heat and add the broth, balsamic vinegar, and soy sauce.
- Cover and transfer to the oven at 300°F for 2 1/2 to 3 hours. I usually check it at 2 1/2 hours, and if it needs more time, I let it go the full 3.
Notes
- We do not want our brisket getting dry, so keep an eye on the liquid level and add more beef broth if needed.
- Keep it covered while baking. We have made brisket recipes both ways, and trust me, keep it covered while it’s in the oven. The end result is so juicy and tender.
- All ovens are different, and the last thing we want is an overcooked brisket. Keep an instant thermometer handy, and you should be good.
- It is hard to wait before carving, I know, but giving it just a few minutes to rest will allow the juices to settle back into the meat. Besides, we don’t want to get burned on the hot pot, and it will give you time to prepare those side dishes!
This recipe is a keeper! My husband said it may be the best brisket he’s ever had! Thank you.
That makes me so happy to hear! I am so glad your husband loved it so much!
Cooked it right at 3 hrs and came out perfect. I also used a 7qt Dutch oven and added an extra 1/2 cup of broth. It provably wasn’t necessary but I didn’t want it drying out.
Great recipe!
So glad to hear it turned out perfect! The extra broth was a smart call, always better to be safe.
Great content! Keep up the good work!