This Easy Braised Brisket is marinated in a flavorful Cajun dry rub and cooked low and slow until fork tender then basted with its delicious pan juices.
This recipe is so simple to make and is perfect for feeding a crowd. If you've never served braised brisket, now is your time with the holiday season just around the corner. It's a great make ahead recipe and, it tastes even better the next day which I highlight down below.
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Why this recipe works
This recipe is really easy to make and only requires a handful of ingredients. I used my all-purpose Cajun seasoning that I use for most of my meat recipes. It's bold and so flavorful especially when it comes to red meat. You can use Cajun seasoning, either homemade or your favorite brand, cumin and kosher salt as your dry rub.
Please refer to the recipe card further down for all the details on how to make this easy braised brisket, so you will make it perfectly each and every time.
How to make braised beef brisket
Wash, pat dry with paper towels, remove any noticeable excess fat while keeping fat cap intact, season liberally, wrap with plastic wrap and marinate for at least 3 hours up to 24 hours.
Add grape-seed oil to dutch oven and when oil is hot sear both sides. Then, place in the oven with the fat cap up, add braising liquid, and cover with a tight fitting oven-safe lid. Place in the oven to cook low and slow.
When done, remove the lid and baste with pan juices several times.
Place the brisket on a cutting board to rest then slice thinly against the grain and serve.
Expert Tips
- Before searing, make sure the brisket is completely dry as this will ensure a nice brown crusting coating
- Marinate for at least 3 hours up to 24 hours for maximum flavor
- Do not trim the fat cap as this will baste the meat to add incredible flavor and will keep the brisket from becoming dry
- First, sear with the 'fat cap down' (the fatty side) then flip over
- Before you begin to put the brisket in the oven to braise make sure the fat cap side is up as the fat drippings enhances flavor
- Allow the brisket to rest, when it's done to retain its juices
- If you do not have a tight fitting lid, cover the dutch oven or heavy bottom skillet securely with aluminum foil and use more than one sheet of foil to ensure that moisture doesn't seep out
FAQs
The oven temperature and weight of the brisket will ultimately determine the appropriate time needed for braising. Braising a 3 pound brisket at 330 degrees for 3 hours will result in the most delicious and tender beef brisket.
The size of the brisket, oven temperature, and cooking time play a critical role in properly braising brisket. When braising, I would say between 1 to 1-½ hours per pound of brisket. This seems to be the sweet spot.
Serve with Herb Garlic Mashed Potatoes, rice, or Oven Roasted Potatoes. The possibilities are endless. Brisket is also great with Crispy Oven Roasted Broccolini, a crisp green salad like this Vegetable Salad, or this Fresh Spring Mix Salad Roasted Beets, Stir Fry Kale, Swiss Chard, or collard greens would be great side dishes as well.
You can definitely make it the day before in fact it's even better the next day as the flavor has had time to develop and really come together.
Making brisket ahead is perfect for serving on Thanksgiving, Christmas, Easter, birthdays, or other holidays or special occasions.
Gently place one hand on top of the brisket and using your other hand, begin slicing the brisket against the grain into ¼ inch slices using a chef's knife. When cutting or slicing brisket, it's important to cut against the grain as this will allow for a good mouth feel and tenderness. Otherwise, you'll be left with stringy tough slices if not cut properly.
Leftover brisket can be used to make Hearty chili, BBQ sandwiches with all the fixings, beef brisket tacos, burritos, brisket bowls, quesadillas, ragu, enchiladas, and baked beans.
Storing and Freezing
Storing: When storing leftover brisket, place it in a ziploc bag or in an airtight container and store in the fridge for up to 3 days.
When it's time to serve, cut it against the grain if you haven't already done so, and place the slices in a pyrex dish or on a baking sheet and cover with aluminum foil then place in a 375 degree preheated oven until warm.
Freezing: Braised brisket freezes really well. Place the brisket in a freezer safe ziploc bag or airtight container and store in the freezer for up to 3 months.
Related Recipes
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Easy Braised Brisket
Equipment
- Dutch oven with a lid or heavy bottom pot with a lid
Ingredients
- 3 lb beef brisket
- ½ tablespoon Cajun spice blend (homemade or store bought)
- ½ tablespoon kosher salt
- ½ teaspoon cumin
- 1-½ cups low sodium chicken broth
- 2 tablespoon grape-seed oil
Instructions
- After marinating the brisket for at least 3 hours, preheat oven to 330 degrees.
- Wash and pat dry with paper towels.
- Add dry rub and marinate for at least 3 hours up to 24 hours. After marinating, allow the brisket to come to room temperature by placing on counter top.
- At grape-seed oil or other cooking oil to dutch oven and when hot, place the brisket with fat cap side down and sear for 5 minutes or until brown crusty coating develops. Flip the brisket now and sear the other side. Then, place brisket on a clean plate and set aside.
- Deglaze the dutch oven by pouring in the chicken broth making sure to scrape up any brown bits (this creates tons of flavor).
- Add the brisket back to the dutch oven with the fat cap side up and place the lid on the dutch oven. Having the fat cap side up will allow the fat to drizzle down basting the brisket. This also adds tons of flavor. Place the brisket in the oven to braise for 3 hours. Half way through the cooking time, use the pan juices to baste the brisket then place the lid back on and place back into the oven to braise.
- When done, place the brisket on a wooden cutting board to rest for 15 minutes. Tear aluminum foil large enough to loosely tent over the brisket.
- Spoon pan juices over the top and cut brisket into ¼ inch thick slices. Place slices on a platter and spoon more of the pan juices over the top of the slices and serve.
Notes
- Before searing, make sure the brisket is completely dry as this will ensure a nice brown crusting coating
- Marinate for at least 3 hours up to 24 hours for maximum flavor
- Do not trim the fat cap as this will baste the meat to add incredible flavor and will keep the brisket from becoming dry
- First, sear with the 'fat cap down' (the fatty side) then flip over
- Before you begin to put the brisket in the oven to braise make sure the fat cap side is up as the fat drippings enhances flavor
- Allow the brisket to rest, when it's done to retain its juices
- If you do not have a tight fitting lid, cover the dutch oven or heavy bottom skillet securely with aluminum foil and use more than one sheet of foil to ensure that moisture doesn't seep out
Paul M
Sounds delicious! Can't wait to try it.
Only comment would be, why preheat the oven before marinating for 3 - 24 hours? 😉
CookingwithBliss
Hey Paul - Thanks so much. With the Holidays just around the corner this would be a great recipe to add to your dinner menu. By the way, there is absolutely no need to preheat your oven while the brisket is marinating. I've since clarified that within the recipe card instruction section. After the brisket has marinated for your desired length of time, then preheat your oven to 330 degrees.