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.
Ingredients
Scale
Brisket and Marinade
- 3 1/2 lbs point cut beef brisket, untrimmed
- 2 cups water
- 1 packet Lipton beef onion soup mix
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic, minced
Herbs and Fats
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/2 cup unsalted butter
- 1 tablespoon olive oil
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
Nutrition
- Serving Size: 4 oz cooked brisket with sauce
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.3 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: beef brisket, braised brisket, slow cooked beef, Lipton onion soup brisket, tender beef, oven roasted brisket
