My Grandpa’s Brisket Recipe Is Almost as Legendary as He Is

Instructions

1. 1

   Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, cut 4 medium yellow onions into thick slices or large chunks, coarsely chop 4 cloves garlic, and peel and slice 2 large carrots crosswise into 2-inch pieces.

2. 2

   Season 1 (3 1/2 to 4-pound) brisket with 1/2 teaspoon of the kosher salt. Sprinkle all over with 2 tablespoons all-purpose flour and gently rub it onto the brisket to evenly coat.

3. 3

   Heat 3 tablespoons vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat until shimmering. (Cut the brisket into half if needed to fit into the pot.) Add the brisket in batches if needed and sear until lightly browned on both sides, 5 to 10 minutes per side. Transfer to a plate.

4. 4

   Add the onions to the pot and cook until beginning to soften, scraping up any browned bits from the bottom, about 5 minutes. Add 3 cups chicken stock.

5. 5

   Return the brisket to the pot fat-side down and pour in any accumulated juices from the plate. Spread 2 tablespoons tomato paste evenly onto the brisket. Sprinkle with 1 tablespoon paprika, 1/2 teaspoon ground white pepper, and the remaining 1/2 teaspoon kosher salt. Add the garlic and carrots. Cover and bake for 1 1/2 hours.

6. 6

   Reduce the oven temperature to 325°F. Remove the pot from the oven and uncover. Transfer the brisket to a clean cutting board. Cut the brisket across the grain into 1/8 to-1/4-inch thick slices. Return the slices to the pot (basically reassembling the brisket). Don’t skip this step: the juices get between the slices of brisket as it continues to cook, making it fork tender and not dry or chewy.

7. 7

   Cover and bake for 1 1/2 hours more. Uncover and let the brisket cool to room temperature. Cover and refrigerate overnight or up to 2 days.

8. 8

   When ready to serve, scrape off and discard the hardened fat from the surface. Cover and reheat in a 350°F oven for 45 minutes before serving.

Tips

• •

  Don't skip the flour coating before searing—it creates a light crust that helps develop fond in the pot, which adds depth to your braising liquid. However, avoid over-flouring or the coating will clump; a gentle rub is key. If you don't have all-purpose flour, cornstarch works as a substitute, though use slightly less (1.5 tablespoons) since it's more potent.

• •

  The slicing step at the 1.5-hour mark is critical: cut strictly against the grain into thin 1/8-to-1/4-inch slices. This is where most people fail—cutting with the grain makes it chewy no matter how long it braises. Reassemble the slices in the pot so the braising liquid penetrates between them during the final 1.5 hours, ensuring fork-tender results.

• •

  Make this 2-3 days ahead by stopping after the overnight refrigeration step. The fat layer that solidifies on top is your insurance policy—it seals and protects the brisket. Simply reheat gently covered at 350°F for 45 minutes. If you must substitute chicken broth, use beef broth instead for deeper flavor that complements your grandpa's legacy.

• •

  Sear the brisket properly over medium-high heat for 5-10 minutes per side until you see a golden-brown crust, not just pale browning—this Maillard reaction is non-negotiable for flavor. If your pot isn't large enough, cut the brisket in half before searing (you can reassemble it in the pot after), but never skip searing or crowd the pan, or steam will prevent browning.

• •

  If the braising liquid seems thin after the overnight chill, you can strain off the defatted liquid and reduce it on the stovetop for 10-15 minutes before reheating the brisket—this concentrates flavors. White pepper is traditional in this style of brisket (less harsh than black), but ground black pepper works if that's all you have; adjust to taste before serving.