Food Network Kitchen’s Key to the Perfect Brisket? Patience!

There are a million ways to cook a brisket, says Food Network Executive Chef Ginevra Iverson. And certainly, our site is host to scores of brisket recipes, all with unique elements to recommend them. But if we have to choose one brisket recipe to rule them all, this is it.

If you grew up with a family that made brisket, this one is likely to make you nostalgic; it’s got a sticky and sweet sauce with sour notes, and it’s very, very satisfying. If you’re new to cooking it, the video above is a good place to start. This recipe is holiday-ready, as it serves a large number of people, and tastes better if you make it a day ahead, eliminating last-minute stresses! Here are some foolproof Food Network-approved tips to keep in mind as you make it:

Start with the Right Cut

The most commonly encountered brisket is not the whole cut of meat, but actually just a part of it, known as the larger "flat" of the cut. But a whole brisket also has the "point" attached; this is a smaller piece of meat with the grain running alongside its length (the flat’s grain runs along its length). Some cooks prefer the fattier point, but for the purposes of this recipe, we use the leaner flat. Still, it’s good to know how to break down a whole brisket, since you often find a whole brisket for less money than the flat alone! If you go this route, just toss the point into the freezer for a later meal.

Don’t be intimidated by separating the cuts yourself; the brisket makes it easy for you, with the fat acting like a dotted line. Work with a sharp knife that you feel comfortable with, and just use quick, short strokes with the tip right in the seam to cut the two sections apart from each other. Once you separate them into two pieces, cut away any excess fat on the flat with a knife parallel to the meat, leaving about 1/4-inch in place. This will caramelize while rendering, aid in the meat's browning, and add so much flavor and moisture. We go with simplicity here, seasoning with our own blend of paprika, salt, and pepper.

Sear First

Though the recipe calls for a Dutch oven, you can still make this if you don’t have one; just do the initial searing in a wide skillet, then transfer everything to a casserole dish for the bake time. Start with a nice glug of olive oil to coat the bottom of the pan, to ensure that the meat will have constant contact with the hot fat. Add the brisket fat-side down, and let it cook and render over a high heat. When the underside is golden brown, flip to do the other side. Transfer to a tray or plate to start the veggies.

Note: Don’t use a carving fork to flip or transfer the brisket; piercing the meat will let those good juices out! A pair of sturdy tongs will do the trick.

Build Flavor

The contribution of vegetables to a braise, like the one for this brisket, can’t be underestimated. Aromatics, like onions, carrots, and garlic, lend sweetness and complexity to the finished sauce, as well as give the meat a flavorful base to braise upon. Here, we cut the onions thickly to maintain some structure despite a long cooking time. Carrots, similarly, don’t get just sliced into coins, which would melt into nothingness. Instead, Ginevra recommends rolling the carrot back and forth a quarter-turn after each cut, rendering the chunks in even sizes and shapes (that look so cool and professional, by the way!). The edges will go soft, but the centers will maintain their integrity throughout cooking.

Don’t just toss that tomato paste into your sauce, either! It can have an acidic flavor, if not fried first. Ginevra advises pushing the vegetables to the side and creating a well right at the hottest point of your Dutch oven, aka its center. Add the tomato paste there, and let it fry and darken to a deep, brick red color before moving on to the next step.

You’ll want to choose an assertive, full-bodied red wine here to deglaze with too; the fatty meat calls for strong flavors to balance it. When the liquid hits the pan and heats up, it helps to release all the flavorful fond stuck to the bottom of the pan and bring it back into the sauce. Next, go with low-sodium beef broth; this dish will cook down quite a bit, so you don’t want to risk everything becoming too salty. Some vinegar and brown sugar round out this very rich dish, bringing acid and sweetness.

Cover and Go

We love braising brisket in the oven, rather than on the stovetop; doing so provides a continuous and gentle heat that doesn’t need a watchful eye. Let your brisket go for 2 1/2 hours, and just wait for the incredible smells to start permeating your entire house. At that point, the sauce will be much thicker and the meat will be very tender. Then, it’s time to add the pitted prunes and apricots. We don’t put them in the beginning of the braising process because they would cook too much and get totally mushy. By adding them towards the end, it allows them to hydrate a bit in the juices, but still keep some texture. Cover the pan again, and pop it back into the oven for 30 more minutes.

Though you can use an instant-read thermometer to check for doneness (between 195 and 200 degrees F), there’s a much easier way when it comes to braises, which generally cook way beyond just the minimum safe temperature. Instead, in this recipe, we’re looking for tenderness, which you can easily check with the tip of a paring knife. Just slide it in and back out again. If you have an easy time in both directions, it’s the perfect amount of tender.

An Overnight Rest Is Ideal

Now, we’ll stand by our assertion that this recipe is the best, and that means maximum flexibility. Want to serve it right away? Be our guest. But then you would be missing out on one of our favorite features of this brisket as an ideal meal for entertaining. It actually tastes better, and slices more easily, if it sits overnight in the fridge. So if you need a good excuse to not cook on the big occasion, let that be it! An added bonus is how easy it is to remove any excess fat from the braise before serving. When it’s cold, you can just lift it right off.

Dinner Is Served!

What does that leave you to do, day of? You’ll heat and serve the sauce, then slice the brisket and add it back to the pan to warm. What else? Go pretty yourself up! Or put your feet up and do the crossword before the guests arrive. You deserve it!

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