Ingredients:
- 4-5 pounds beef brisket
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Ingredients:
- 4-5 pounds beef brisket
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup barbecue sauce
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Instructions:
- Preheat the Oven:
- Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
- Season the Brisket:
- Generously season both sides of the brisket with salt and black pepper.
- Sear the Brisket:
- In a large oven-proof skillet or Dutch oven, heat the vegetable oil over medium-high heat.
- Place the brisket in the skillet, fat side down, and sear until browned, about 5-6 minutes per side. Remove the brisket and set aside.
- Sauté Vegetables:
- Reduce the heat to medium. Add the sliced onion and minced garlic to the skillet. Sauté until the onions are translucent and slightly caramelized, about 5 minutes.
- Prepare the Sauce:
- In a mixing bowl, combine the beef broth, barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, onion powder, and garlic powder. Stir well to mix.
- Cook the Brisket:
- Return the brisket to the skillet, fat side up. Pour the sauce mixture over the brisket, ensuring it’s well-coated.
- Bring the liquid to a simmer, then cover the skillet with a lid or aluminum foil.
- Braise in the Oven:
- Place the covered skillet in the preheated oven. Braise for about 3 to 4 hours, or until the brisket is tender enough to be easily pierced with a fork.
- Rest the Brisket:
- Remove the skillet from the oven. Carefully take the brisket out and place it on a cutting board. Let it rest for about 20 minutes.
- Slice and Serve:
- Slice the brisket against the grain into thin slices. Serve with the cooking juices spooned over the top, or use additional barbecue sauce as desired.
Instructions:
- Preheat the Oven:
- Preheat your oven to 300 degrees Fahrenheit (150 degrees Celsius).
- Season the Brisket:
- Generously season both sides of the brisket with salt and black pepper.
- Sear the Brisket:
- In a large oven-proof skillet or Dutch oven, heat the vegetable oil over medium-high heat.
- Place the brisket in the skillet, fat side down, and sear until browned, about 5-6 minutes per side. Remove the brisket and set aside.
- Sauté Vegetables:
- Reduce the heat to medium. Add the sliced onion and minced garlic to the skillet. Sauté until the onions are translucent and slightly caramelized, about 5 minutes.
- Prepare the Sauce:
- In a mixing bowl, combine the beef broth, barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, chili powder, onion powder, and garlic powder. Stir well to mix.
- Cook the Brisket:
- Return the brisket to the skillet, fat side up. Pour the sauce mixture over the brisket, ensuring it’s well-coated.
- Bring the liquid to a simmer, then cover the skillet with a lid or aluminum foil.
- Braise in the Oven:
- Place the covered skillet in the preheated oven. Braise for about 3 to 4 hours, or until the brisket is tender enough to be easily pierced with a fork.
- Rest the Brisket:
- Remove the skillet from the oven. Carefully take the brisket out and place it on a cutting board. Let it rest for about 20 minutes.
- Slice and Serve:
- Slice the brisket against the grain into thin slices. Serve with the cooking juices spooned over the top, or use additional barbecue sauce as desired.