Ingredients:

  • 8 – 2.2 kg (4 – 5 lbs) Beef Brisket Flat Cut, trimmed to 1/4 inch fat cap
  • 3 Tbsp Coarse Sea Salt
  • 1 Tbsp Black Pepper, freshly ground
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 Tbsp Brown Sugar, packed
  • 1 tsp Dried Oregano or Thyme
  • 2 Tbsp Olive Oil or Beef Tallow, for searing
  • 2 large Yellow Onions, roughly chopped
  • 6 – 8 Garlic Cloves, smashed
  • 4 cups (1 Litre) Beef Stock, low sodium
  • 1 cup (240 ml) Dark Beer or Red Wine (e.g., Stout or Merlot)
  • 2 Tbsp Worcestershire Sauce
  • 3 Bay Leaves

Instructions:

  1. Trim the Brisket: Using a sharp knife, trim excess hard fat from the brisket, aiming for a consistent 1/4 inch (5 mm) fat cap across the surface. Pat the meat thoroughly dry with kitchen paper.
  2. Make and Apply the Rub: In a small bowl, combine salt, pepper, smoked paprika, garlic powder, onion powder, brown sugar, and dried herbs. Generously coat the entire surface of the brisket with the dry rub, pressing it firmly into the meat. Optional: Cover and refrigerate for 30 minutes up to 4 hours.
  3. Preheat the oven to a low, slow temperature: 140°C / 285°F.
  4. Sear the Brisket: Heat the olive oil or tallow in the roasting pan over medium-high heat. Sear the brisket, fat side down first, for 3-4 minutes per side until a deep brown crust ('bark') begins to form. Remove the brisket and set aside.
  5. Sauté Aromatics and Deglaze: Add the onions and garlic to the pan and sauté for 5-7 minutes. Pour in the dark beer/wine, scraping up any brown bits (fond) from the bottom of the pan, and let reduce slightly (2 minutes).
  6. Build the Braise: Add the beef stock, Worcestershire sauce, and bay leaves. Bring to a brief simmer. Place the seared brisket, fat side up, on top of the onions and braising liquid (liquid should cover 1/3 to 1/2 of the meat).
  7. Seal and Cook: Cover the roasting pan very tightly with heavy-duty foil or secure the Dutch oven lid to ensure an air-tight seal. Transfer to the preheated oven. Cook for 4.5 to 6 hours.
  8. Check Doneness: Brisket is done when the internal temperature reaches 93°C – 96°C (199°F – 205°F), and a probe meets little to no resistance.
  9. Rest (Crucial Step): Remove the pan from the oven. DO NOT remove the foil or lid. Let the brisket rest, still covered, for a minimum of 45 minutes (1 hour is highly recommended) to allow juices to redistribute.
  10. Make Gravy (Optional): Carefully lift the rested brisket out onto a cutting board. Skim excess fat from the pan liquid. Reduce the remaining liquid on the hob until it thickens to a rich gravy consistency, adjusting seasoning as needed.
  11. Slice and Serve: Identify the grain of the meat and slice the brisket thinly (pencil-thickness) perpendicular to the grain. Arrange on a platter and spoon the pan gravy over the top.