This beef brisket is moist, tender, and melt-in-your-mouth delicious. My kids love the rich, sweet BBQ sauce that gets slathered on top. It's the perfect dish to serve for a crowd and leftovers are delicious piled high on a sandwich roll and smothered with more sauce.
4 lbs beef brisket, trimmed of excess fat
1 tbsp chili powder
1 tbsp paprika
1 tbsp light brown sugar
2 tsp kosher salt
1 tsp garlic powder
1 large yellow onion, diced
2 cups BBQ sauce
Rinse the brisket and pat it dry with paper towels. In a small bowl, combine the spices, brown sugar, salt, and garlic powder. Sprinkle the mixture all over the meat, then place in a plastic bag or covered glass baking dish and refrigerate overnight.
An hour before braising, remove the meat from the refrigerator to allow it to come to room temperature in the bag or baking dish. Preheat the oven to 325 degrees F. Coat the bottom of a large Dutch oven or stock pot with a thin layer of vegetable oil. (If you don’t have a pot that’s large enough to hold the entire piece of meat, you may have to cut it in half and brown it in batches.) Place the stockpot over medium-high heat. When the oil shimmers place the meat in the pot. Allow it to brown and develop a nice crust before flipping it, about 5 to 8 minutes. Flip with tongs and repeat on the other side. Transfer the meat to a plate and repeat with the other piece of brisket if necessary. Add the onion to the pot and cook, stirring, until it is softened and lightly colored, about 5 minutes. Add 2 cups of water, then use a flat-edged spatula to scrape the browned bits off the bottom of the pot. Return the meat and its juices to the pot. Cover with a tight-fitting lid and place in the oven. If the lid isn’t really tight, place a piece of foil over the top of the pot before putting the lid on your stockpot. Cook for 2 hours.
Remove the pot, carefully lift off the foil, and turn the meat over. If the sauce in the pot looks really dry, add another cup of water. Replace the foil and lid, then place back in the oven and cook for 1 more hour, or until the meat is fork tender but not falling apart.
When the brisket is tender, remove it from the oven and discard the foil. Pour the barbecue sauce over the meat, cover it, and return it to the oven. Cook for another 30 minutes, or until the meat is very tender and the sauce has thickened a bit. Remove and let the brisket rest for 10 to 15 minutes on a cutting board, then slice it across the grain and serve with the sauce. Alternatively, continue to cook the meat without the barbecue sauce until it’s soft, then slice it and serve the sauce separately for your guests to add themselves.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is now available on Amazon and is loaded with family-friendly recipes. Amanda’s own One Family One Meal cookbook will be released in the Fall of 2012.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.