Ingredients:

  • 8 – 2.2 kg (4 – 5 lbs) Beef Brisket Flat Cut
  • 30 ml (2 tbsp) Olive oil or vegetable oil
  • 30 g (2 tbsp) Coarse Sea Salt (Kosher Salt)
  • 30 g (2 tbsp) Coarsely Ground Black Pepper
  • 15 g (1 tbsp) Smoked Paprika
  • 15 g (1 tbsp) Garlic Powder
  • 7 g (½ tbsp) Onion Powder
  • 2 g (½ tsp) Cayenne Pepper (optional)
  • 2 Large Brown Onions, roughly chopped
  • 4 cloves Garlic, smashed
  • 30 ml (2 tbsp) Worcestershire Sauce
  • 30 ml (2 tbsp) Apple Cider Vinegar
  • 480 ml (2 cups) Beef Stock (low-sodium)
  • 1 Bay Leaf

Instructions:

  1. Trim the Brisket: Pat the brisket flat completely dry. Trim any large, hard chunks of fat, aiming for a thin, even layer of fat cap (about 3 mm / ⅛ inch thick).
  2. Make the Rub: In a small bowl, combine the salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Mix thoroughly.
  3. Season Heavily: Rub the entire surface of the brisket with the olive oil. Then, apply the rub liberally to all sides, ensuring complete coverage. Optionally, refrigerate for at least 1 hour, or up to 12 hours, to let the seasoning penetrate.
  4. Preheat Oven: Preheat your oven to 160°C (325°F).
  5. Sear: Heat the roasting pan or Dutch oven on the hob over medium-high heat. Sear the brisket (fat-side down first) for 3–4 minutes per side until a rich brown crust forms. Remove the brisket and set aside.
  6. Build the Base: Reduce heat. Add the chopped onions and smashed garlic to the pan drippings. Sauté for 5 minutes until soft.
  7. Deglaze and Simmer: Pour in the apple cider vinegar and scrape up any flavorful brown bits from the bottom of the pan. Add the Worcestershire sauce, beef stock, and bay leaf. Bring the liquid to a simmer.
  8. Wrap and Braise: Place the brisket (fat-side up) back into the pan, nestled among the onions and liquid. The liquid should cover about ⅓ of the meat.
  9. Seal Tightly: Cover the roasting pan tightly with heavy-duty foil or the lid, ensuring a perfect seal to trap all the steam and moisture.
  10. Initial Cook: Place the pan in the preheated oven (160°C / 325°F). Cook for 3 hours undisturbed.
  11. Continue Cooking: After the initial 3 hours, reduce the oven temperature to 135°C (275°F). Continue cooking for 3–5 more hours, checking for doneness. The brisket is done when it registers an internal temperature between 93°C and 96°C (200°F and 205°F) and a fork slides into the meat with no resistance.
  12. The Crucial Rest: Remove the brisket from the oven. Do not unwrap it. Leave it sitting in the sealed foil/pan at room temperature for at least 1 hour. This resting period is essential for tender, juicy meat.
  13. Prepare the Gravy: Carefully lift the rested brisket out of the pan and place it on a cutting board. Strain the pan juices, discarding the aromatics. Skim any excess fat from the liquid. Reduce the liquid on the hob until it reaches your desired gravy consistency.
  14. Slice Against the Grain: Locate the direction of the muscle fibers (the grain). Using a very sharp knife, slice the brisket thinly (about 5 mm / ¼ inch) perpendicular to the grain.
  15. Serve: Arrange slices on a platter and spoon the reserved pan juices (gravy) over the top to keep them moist.