Braised Brisket
I’ve made this brisket more times than I can count, and every single time, my husband is hovering with a fork before I even plate it. That crisp outer layer with the tender, juicy center? It’s the kind of meal that even picky eaters can't resist!
Servings: 8
Calories: 279kcal
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!