• 1 6-8lb 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 cup browned sliced onions (optional)
  • 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.

 

Make the marinade, and prepare to roast

Combine all marinade ingredients together and rub over the meat.

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

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