Slow-Cooked Savory Beef Brisket
This irresistible Slow-Cooked Savory Beef Brisket recipe has been a cherished family secret passed down through generations. Infused with a rich and tangy sauce, this brisket is so tender it falls apart at the touch of a fork. The combination of savory spices, sweet brown sugar, and zesty red wine vinegar creates a mouthwatering flavor profile that will leave your guests asking for seconds. Whether served at a family gathering or as a comforting weeknight dinner, this brisket is sure to impress and warm the hearts of all who enjoy it!
6
Servings
N/A
Calories
11
Ingredients
Ingredients
beef brisket
6 lbs (trimmed of excess fat)
kosher salt
6 tablespoons (for brining)
onions
3 medium (sliced)
garlic cloves
3-4 (crushed)
ketchup
2 cups (for sauce)
water
2 cups (for sauce)
brown sugar
1 1/2 cups (for sauce)
red wine vinegar
1 1/2 cups (for sauce)
black pepper
1 tablespoon (for seasoning)
red chili powder
1/2 tablespoon (for seasoning)
olive oil
1/2 tablespoon (for browning the meat)
Instructions
1
Begin by trimming excess fat from the brisket until you have about a 1/4 inch layer remaining.
2
Soak the brisket in cold water for 30 minutes to remove some of the saltiness.
3
Drain the brisket and sprinkle it generously with kosher salt. Let it sit for 30 minutes to absorb the salt.
4
After 30 minutes, rinse the brisket thoroughly under cold water to remove excess salt.
5
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the brisket and sear until browned, approximately 8 minutes on each side.
6
Once browned, reduce the heat and add the sliced onions to the pan, cooking them until they are caramelized.
7
Stir in the crushed garlic and cook for an additional 2 minutes until fragrant.
8
Remove the brisket from the skillet and set it aside on a platter.
9
In the same pan, combine ketchup, water, brown sugar, red wine vinegar, black pepper, and red chili powder. Stir well to mix the ingredients.
10
Return the brisket to the pan, ensuring it is submerged in the sauce. Cover the pan with a lid and simmer over low heat for approximately 3 hours, or until the brisket is fork-tender.
11
Once the brisket is done, carefully remove it from the pan and let it rest for 15 minutes before slicing.
12
While the brisket rests, you can reduce the sauce by simmering it uncovered for an additional 10-15 minutes until it thickens to your desired consistency.
13
Serve the sliced brisket drizzled with the rich sauce, accompanied by your favorite sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What cut of meat is used in this recipe?
This recipe uses a 6 lb beef brisket trimmed of excess fat.
How much fat should be left on the brisket?
You should trim the excess fat until you have about a 1/4 inch layer remaining.
Why is the brisket soaked in cold water?
The brisket is soaked for 30 minutes in cold water to remove some of its natural saltiness.
How long should the kosher salt sit on the meat?
The brisket should sit with the kosher salt for 30 minutes to allow it to absorb the salt.
Do I need to rinse the brisket after salting?
Yes, after 30 minutes of salting, rinse the brisket thoroughly under cold water to remove excess salt.
What type of oil is used to sear the meat?
The recipe calls for 1/2 tablespoon of olive oil for browning the meat.
What is the recommended heat setting for searing the brisket?
The brisket should be seared in a large skillet over medium-high heat.
How long should each side of the brisket be seared?
Each side should be seared until browned, which takes approximately 8 minutes per side.
How many onions are needed for this recipe?
The recipe requires 3 medium onions, sliced.
How are the onions cooked?
The onions are cooked in the skillet until they are caramelized after the meat has been browned.
How much garlic is used in the brisket?
The recipe uses 3-4 crushed garlic cloves.
How long should the garlic cook?
The garlic should be stirred in and cooked for an additional 2 minutes until it becomes fragrant.
What are the components of the savory sauce?
The sauce is made from ketchup, water, brown sugar, red wine vinegar, black pepper, and red chili powder.
How much ketchup is required for the sauce?
You will need 2 cups of ketchup for the sauce.
What is the measurement for brown sugar in the sauce?
The sauce requires 1 1/2 cups of brown sugar.
What type of vinegar provides the zest in the sauce?
Red wine vinegar is used, with a measurement of 1 1/2 cups.
Is there any spice or heat in the recipe?
Yes, 1/2 tablespoon of red chili powder and 1 tablespoon of black pepper are added for seasoning.
How much water is added to the sauce mixture?
The recipe calls for 2 cups of water to be mixed into the sauce.
What is the cooking temperature for simmering?
The brisket should be simmered over low heat.
How long does the brisket need to cook?
The brisket should simmer for approximately 3 hours or until it is fork-tender.
Should the pan be covered during the long cook time?
Yes, the pan should be covered with a lid while the brisket simmers.
What is the final test for doneness?
The meat is ready when it is fork-tender and falls apart at the touch of a fork.
How long should the meat rest after cooking?
The brisket should rest for 15 minutes before you begin slicing it.
How can I make the sauce thicker?
While the meat rests, simmer the sauce uncovered for 10-15 minutes until it reaches your desired consistency.
How many people does this recipe serve?
This recipe makes approximately 6 servings.
What category does this recipe fall into?
This recipe is categorized under Meat.
Is this a traditional family recipe?
Yes, it is described as a cherished family secret passed down through generations.
What are some recommended tags for this dish?
Common tags include comfort food, slow-cooked, tender, and family recipe.
What salt is used for the brining process?
The recipe specifies using 6 tablespoons of kosher salt for the brining step.
How should the finished brisket be served?
Serve the sliced brisket drizzled with the rich sauce, accompanied by your favorite sides.