If you’re on the hunt for the perfect centerpiece that will wow at any gathering, let me introduce you to the Best Ever Beef Brisket. This recipe transforms a humble cut of meat into an irresistibly tender, flavorful masterpiece that practically melts in your mouth. The secret lies in the combination of simple pantry staples and fresh herbs, slow cooking to juicy perfection, and finishing touches that elevate this brisket to a whole new level of deliciousness. Once you try this, you’ll understand why it’s hailed as the Best Ever Beef Brisket and why it deserves a spot on your regular rotation.

Best Ever Beef Brisket Recipe - Recipe Image

Ingredients You’ll Need

Making the Best Ever Beef Brisket is a breeze with these straightforward ingredients. Each one plays a key role, whether it’s building a robust flavor base, enriching the sauce, or ensuring that melt-in-your-mouth texture.

3 1/2 lbs point cut beef brisket, untrimmed: The star of the dish, this cut provides the luscious marbling needed for rich flavor and tenderness.
2 cups water: Acts as the broth base, blending all seasoning elements seamlessly.
1 packet Lipton beef onion soup mix: Adds a savory umami kick packed with beefy and onion notes.
1/4 cup ketchup: Brings a hint of sweetness and acidity to balance the dish.
2 tablespoons Worcestershire sauce: Deepens the complexity with its tangy, savory character.
1/4 teaspoon ground black pepper: A subtle heat that wakes up the flavors.
1/2 teaspoon ground cinnamon: Adds an unexpected warmth and depth.
1/2 teaspoon garlic, minced: Infuses that aromatic punch we all love.
2 sprigs fresh rosemary: Fresh, fragrant herbs that elevate the aroma.
2 sprigs fresh thyme: Complements rosemary with its mild, earthy notes.
1/2 cup unsalted butter: Added at the end for richness and silky texture.
1 tablespoon olive oil: Used to sear the brisket and lock in juices.

How to Make Best Ever Beef Brisket

Step 1: Prepare the Marinade

Start by whisking together water, the Lipton beef onion soup mix, ketchup, Worcestershire sauce, black pepper, ground cinnamon, and minced garlic. This mixture is not just a marinade but the flavorful braising liquid that tenderizes the brisket while infusing it with layers of taste. Setting it aside early lets the flavors meld beautifully before cooking.

Step 2: Sear the Brisket

Heat olive oil in a Dutch oven over medium-high heat and carefully sear the brisket on all sides for 2 to 3 minutes each. This step is crucial because it creates a beautifully caramelized crust that adds both flavor and texture. Don’t rush this part—each side should be deeply browned to maximize flavor depth.

Step 3: Add Marinade and Herbs

Pour your prepared marinade over the seared brisket, making sure it’s well coated. Nestle the fresh rosemary and thyme sprigs around the meat, then cover the Dutch oven with a tight-fitting lid or foil. These herbs bring out an aromatic freshness that complements the brisket’s richness perfectly.

Step 4: Slow-Roast the Brisket

Place the covered pot in a preheated 325°F oven, cooking the brisket for 30 minutes per pound—around 1 hour and 45 minutes for a 3 1/2 lb cut. This slow-roasting ensures the meat becomes tender enough to shred with a fork and allows the flavors to develop fully. Patience at this stage pays off with incredibly juicy results.

Step 5: Rest and Cool in the Oven

Once cooked, turn off the oven but leave the brisket covered inside for 2 hours. This resting period lets the meat relax and reabsorb its juices, which is key for achieving that fork-tender texture and intense flavor that make this the Best Ever Beef Brisket.

Step 6: Strain and Refrigerate

Remove the brisket to a large container and cover it. Strain the sauce into a separate container, then refrigerate both overnight. This step allows the fat to solidify on top of the sauce, making it easy to remove and creating a cleaner, richer final gravy when reheated. The brisket also firms up for easier slicing.

Step 7: Trim and Reheat Before Serving

Before serving, trim off any excess fat from the brisket, slice as desired, and reheat in a 350°F oven until warmed through. Simultaneously, remove fat from the sauce, gently reheat it, and stir in unsalted butter for a richer, velvety finish. Pour this luscious sauce over the sliced meat, garnishing with fresh thyme leaves or roughly chopped rosemary to impress your guests visually and aromatically.

How to Serve Best Ever Beef Brisket

Garnishes

Fresh herbs like rosemary and thyme aren’t just for cooking—they add a lovely touch when sprinkled over the sliced brisket. Consider adding some finely chopped parsley or a sprinkle of coarse sea salt right before serving to enhance freshness and make each bite pop with flavor.

Side Dishes

This hearty brisket pairs wonderfully with classic comfort sides such as creamy mashed potatoes, buttery roasted vegetables, or even a tangy coleslaw. If you want a lighter touch, consider a crisp green salad with vinaigrette to balance the richness perfectly.

Creative Ways to Present

For a fun twist, serve the Best Ever Beef Brisket sliced thinly on fresh sandwich rolls with pickles and horseradish cream for a mouthwatering brisket sandwich. Another idea is to layer it over baked polenta or creamy grits for a Southern-inspired feast. No matter how you present it, this brisket is always the star of the show.

Make Ahead and Storage

Storing Leftovers

Leftover brisket keeps beautifully in the refrigerator for up to 3 days. Store the meat and sauce separately in airtight containers to maintain their texture and flavor. This makes midday meals or quick dinners delightfully easy and delicious.

Freezing

You can freeze both the brisket and sauce for up to 3 months. Wrap the brisket tightly in plastic wrap followed by foil, or use a freezer-safe container. Thaw overnight in the refrigerator for the best texture and flavor retention.

Reheating

To reheat, cover the brisket with foil and warm it in a 350°F oven until heated through to preserve moisture. Warm the sauce gently on the stovetop, stirring in a bit of butter if needed, then combine for that fresh-off-the-oven taste even on day two or three.

FAQs

Can I use a different cut of brisket?

While the point cut is ideal for its fat content and tenderness, you can use the flat cut brisket if you prefer leaner meat. Keep in mind that cooking times may vary slightly, and it might not be quite as juicy.

Is it necessary to let the brisket rest in the oven after cooking?

Absolutely. Resting the brisket inside the warm oven allows the juices to redistribute evenly throughout the meat, making it moist and easy to shred or slice without drying out.

Do I have to use the Lipton beef onion soup mix?

This packet adds an effortless burst of seasoning and umami, but if you want a homemade alternative, create a mix of beef bouillon powder, dried onion, and spices for a similar effect.

Can I make this recipe in a slow cooker?

Yes! After searing the brisket, place it in the slow cooker with the marinade and herbs, cooking on low for 8 to 10 hours. The slow cooker will yield wonderfully tender brisket but won’t brown the meat as much as searing does.

How do I know when the brisket is done?

The brisket is ready when it reaches an internal temperature of about 175°F and can be effortlessly shredded with a fork. It should feel tender but still hold its shape when sliced.

Final Thoughts

This Best Ever Beef Brisket is more than just a meal; it’s a celebration of flavors and comforting textures that bring people together. Whether you’re cooking for family, friends, or just yourself, this recipe shines every time with its deep savory notes, tender meat, and enchanting aroma. Trust me, once you make this brisket, it will quickly become your go-to dish for special occasions or anytime you crave something truly spectacular. Give it a try soon—you’re going to love it!

Best Ever Beef Brisket Recipe

★★★★★

4.9 from 15 reviews

Author: Noah
Total Time: 4 hours (including resting and overnight refrigeration)
Yield: 8 servings 1x
Diet: Halal

Print Recipe

Description

This Best Ever Beef Brisket recipe offers tender, flavorful brisket slow-cooked with a rich marinade incorporating Lipton beef onion soup mix, herbs, and spices. The brisket is seared for a flavorful crust, braised in a savory sauce, then rested and refrigerated overnight to develop deep flavor. It’s perfect for family dinners or special occasions and serves up moist, shreddable meat with a delicious homemade gravy.

Instructions

Prepare Marinade: Preheat your oven to 325°F. In a bowl, whisk together water, Lipton beef onion soup mix, ketchup, Worcestershire sauce, black pepper, ground cinnamon, and minced garlic until fully combined. Set this marinade aside.
Sear the Brisket: Heat olive oil in a dutch oven over medium-high heat. Place the brisket in the hot oil and sear on all sides, roughly 2-3 minutes per side, ensuring a deep brown crust forms to lock in flavor.
Add Marinade and Herbs: Pour the prepared marinade evenly over the brisket in the dutch oven. Nestle the fresh rosemary and thyme sprigs around the meat to infuse aromatic herbal flavor. Cover with a lid or foil tightly.
Roast the Brisket: Transfer the dutch oven to the preheated oven. Roast for about 30 minutes per pound of brisket; for a 3 1/2 lb brisket, cook for approximately 1 hour and 45 minutes. The brisket should reach an internal temperature of 175°F and be tender enough to shred with a fork.
Rest in the Oven: Once cooked, turn off the oven but leave the covered dutch oven inside for 2 hours to allow the brisket to rest and the flavors to deepen in its juices.
Remove and Strain: Take the brisket out from the pot into a large container and cover. Strain the cooking liquid to remove solids and herbs, placing the sauce in a separate container. Cover both brisket and sauce.
Refrigerate Overnight: Refrigerate both the brisket and the strained sauce overnight. This step enhances the flavor and allows the fat to solidify for easy removal.
Trim and Slice: When ready to serve, remove the brisket from the fridge, trim off and discard any hardened fat, then slice as desired.
Reheat and Serve: Preheat oven to 350°F and reheat the sliced brisket until warm. Skim excess fat from the sauce, reheat it gently, and stir in unsalted butter for richness. Pour the hot sauce over the brisket and garnish with fresh thyme leaves or chopped rosemary before serving.

Notes

Searing the brisket before roasting is crucial to develop deep flavor and improve texture.
Allowing the brisket to rest in the oven covered and then refrigerating overnight greatly enhances tenderness and flavor melding.
Skimming fat after chilling makes for a cleaner, richer sauce.
The cooking time may vary slightly depending on your oven and brisket thickness; always check internal temperature for best results.
Use a meat thermometer to ensure the brisket reaches about 175°F for shreddable tenderness.

Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Category: Main Dish
Method: Oven Roasting, Braising, Searing
Cuisine: American