• 1 4-8lb First Cut Brisket or Whole Brisket
  • 4 tablespoons duck fat or olive oil
  • 4 tablespoons dried onion flakes
  • 1/4 cup brown sugar
  • 1/4 cup ketchup
  • 1 tablespoon freshly grated black pepper
  • 1/4 cup dry red wine
  • 1 onion, sliced
  • ½ cup whiskey (optional)

 

Brown the meat

Bring brisket to room temperature (remove from fridge aprox 30 minutes before you start cooking).

Heat oil or duck fat in a large, heavy-bottomed Dutch oven.  Brown brisket on all sides.  Resist the urge to “check” on the browning — put the meat down and let it sit for 3-4 minutes until it releases easily without sticking, then move and sear another portion.  Remove from heat and set aside.

 

Make the marinade, and prepare to roast

Add onion to the pot, adding a little more oil if the bottom is dry. Cook over medium heat until browned and soft. Add the rest of the ingredients and stir to combine. Return the meat to the pot and coat both sides with the marinade.

Transfer to oven roasting pan and cover tightly.  This recipe doesn’t add much liquid, since the brisket will create its own and baste itself, but they key thing is that the lid must be tightly sealed to avoid drying out.  Wrap aluminum foil tightly over your pan, or use it to create an extra seal between the pan and lid if your pan has a lid.  If you are checking the brisket mid-way through cooking, remember to reseal the lid tightly, and you may want to add a cup or so of liquid if there is none in the pot.

 

Roast until tender

We generally find you can plan on about 30min/lb when braising brisket, but the exact cooking time will depend on your oven, the size of you pan and the size of your roast. The key is to ensure the pot is tightly sealed. Cook at 350F for about 1.5 hours, then turn over and cook for 1.5 hour or until meat is soft and tender.  Cook an additional 2 hours if you want to pull (shred) the brisket.

 

Make ahead

Brisket is particularly delicious when served a day after cooking.  If you have time, cook first then refrigerate whole; it will be much easier to slice cold.  Serve at room temperature or warm (cover tightly and baste with cooking liquid before reheating so it doesn’t dry out).

 

Learn more: How to Cook Brisket like a Kosher Chef or Pitmaster