Weekend Braised Brisket Recipe
6 to 8 servings
Active Prep: 10 min
Cook: 4 hours
- 1 Tbsp. Choice of BBQ seasoning:
- Red Cloud Peak Seasoning
- Native Texan BBQ Rub
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Coarse Black Malabar Pepper
- 1 tsp. Onion & Garlic Tableside Sprinkle
- 2 Tbsp. honey
- 2 Tbsp. yellow mustard
- 1 (4 to 5 lb.) trimmed brisket flat
- 1 Tbsp. vegetable oil
- 1 yellow onion, halved and thinly sliced
- 6 garlic cloves, chopped
- 1 cup beef broth
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Adapted from Chris Prieto's recipe for Weekend Brisket in the Southern Living Ultimate Book of BBQ.
Stir spices together with honey and mustard. Rub mixture all over brisket. Set seasoned brisket in a large baking dish, fat side up, and let sit at room temperature for 1 hour. Meanwhile, preheat oven to 250 degrees. Heat oil in a large skillet. Add onion and cook until softened, about 5 min. Add garlic and cook 1 more min. Remove from heat and stir in broth. Spoon onion-broth mixture over brisket. Cover dish tightly with foil. Bake for 4 to 5 hours or until brisket is fork tender. Let stand 30 min. before slicing thinly across the grain. Serve with onions and juice spooned over the top.
Serve with mashed potatoes, polenta, or egg noodles. Great with horseradish sauce.
Adapted from Chris Prieto