Best Beef Brisket

Turn the broiler on high.

Set the brisket in a large roasting pan. Season generously on all sides with 1½–2 tablespoons of salt and ground black pepper to taste.

Turn the brisket fat-side up and broil for 12–15 minutes, depending on the thickness of the fat cap, until there is no white fat remaining. Flip and broil for another 5–6 minutes on the second side, until browned.

Preheat the oven to 275˚F (135°C).

In a large bowl, stir together the beef stock, tomato purée, red wine vinegar, honey, paprika, garlic powder, and cumin until well combined.

Make a bouquet garni: Fold a 6-inch square piece of cheesecloth in half and lay the thyme, bay leaves, and whole black peppercorns in the center. Fold the sides of the cheesecloth over the herbs and roll up to resemble a cigar. Tie with 3 2-inch pieces of twine to secure.

If the roasting pan fits on the stovetop, remove the brisket from the pan and set aside. Place the roasting pan on the stovetop and add the olive oil to the rendered beef fat in the pan. Heat over medium-high heat until shimmering. (Alternatively, remove the brisket from the roasting pan and pour any rendered beef fat into a large pot. Add the olive oil and heat over medium-high heat until shimmering.) Add the onions and carrots and season with the remaining teaspoon of salt. Cook, stirring occasionally, until the onions are soft and translucent, 6–8 minutes. Deglaze the pan with the red wine, scraping up any browned bits from the bottom.

If using the roasting pan, spread the vegetables in an even layer and place the brisket, fat-side up, on top. (If using a separate pot, transfer the vegetables back to the roasting pan, spread in an even layer, and place the brisket on top.) Pour the beef stock mixture over the brisket and nestle the bouquet garni into the vegetables. Cover the pan with heavy-duty aluminum foil.

Transfer the roasting pan to the oven and bake for 5–6 hours, until a fork can be easily inserted into the thickest part of the brisket.

Remove the roasting pan from the oven and let cool for about 1 hour at room temperature, then transfer to the refrigerator to chill overnight. Resting overnight is optional, but recommended. (The brisket should rest, covered, for a minimum of 1 hour before slicing; however, the meat will be very tender and fall apart easily).

The following day, preheat the oven to 200˚F (95°C). Set a wire rack over a baking sheet.

Remove the brisket from the braising liquid and transfer to the wire rack. Cover with aluminum foil. Transfer the brisket to the oven and bake for about 1 hour, until warmed through.

While the brisket is warming, make the sauce. Remove the bouquet garni from the braising liquid and scoop the solidified fat from the surface (it’s okay if you don’t get it all; you will skim the sauce as it simmers). Strain the vegetables from the braising liquid and set aside.

Transfer 3 cups of the braising liquid to a large, high-walled skillet. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 35–40 minutes, stirring occasionally, and skimming the fat that rises to the surface, until reduced by about half. Transfer to a gravy boat or medium bowl.

When ready to serve, thinly slice the brisket against the grain. Serve with the vegetables and reduced braising liquid.

Enjoy!