Recipe By Chef John
Rating
Published Apr 23rd
Prep 20m Cook 3h 55m Additional 8h Ready In 11h 75m
Servings 1 3-pound brisket Calories 338.1

For a brisket recipe, this is considered very fast. The convention of cooking it low and slow often results in dried-out meat that never reaches the proper internal temperature. Instead of waiting all day and risking such disappointment, we dial up the temperature slightly and bake it in about half the time to ensure it’s both tender and moist. Garnish with chives if desired.

Recipe Ingredients

  • 3 pounds first-cut brisket (or flat-cut), trimmed of fat
  • 4 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 tablespoons butter
  • 1 large yellow onion, sliced
  • 1 teaspoon kosher salt
  • 4 cloves garlic, sliced
  • 1 tablespoon minced fresh rosemary
  • 1 cup apple juice

Cooking Directions

  1. 1 Season both sides of the brisket generously with salt, pepper, and cayenne. For best results, place brisket over an aluminum foil "rack" set over a plate and refrigerate, uncovered, 8 to 12 hours.
  2. 2 Preheat the oven to 325 degrees F (165 degrees C).
  3. 3 Melt butter in a saucepan over medium heat. Add onion and salt. Cook and stir until translucent, about 5 minutes. Stir in garlic, rosemary, and apple juice. Increase heat to high and boil until liquid is reduced by about half, about 3 minutes.
  4. 4 Transfer half of the apple-onion mixture into a baking dish. Place brisket fat-side up on top; cover with remaining apple-onion mixture. Cover baking dish tightly with foil.
  5. 5 Bake in the preheated oven for 1 hour 30 minutes. Reduce oven temperature to 250 degrees F (121 degrees C) and bake until fork-tender, about 2 hours 15 minutes. Check for doneness after 2 hours.
  6. 6 Transfer brisket to a plate and tent with foil.
  7. 7 Pour the onions and braising liquid into a large measuring cup or bowl. Skim some fat off the top. Puree with a stick blender to create a gravy.
  8. 8 Slice brisket across the grain and serve with the gravy.

Nutrition Facts

  • Calories 338.1
  • Carbohydrate 6.3 g
  • Cholesterol 77.5 mg
  • Fat 26.5 g
  • Fiber 0.6 g
  • Protein 17.9 g
  • Saturated Fat 11.1 g
  • Sodium 1268.1 mg
  • Sugar 4.2 g

Chef's Notes

If you decide to use a whole brisket, this method will work as shown, but you'll probably need to give it a little more time at the end to ensure it's fork-tender; Substitute apple cider for the juice if you like.
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Reviews

  1. This was amazing!!! I did a 3.3lb brisket and followed the original recipe for the most part. I did add garlic powder to the seasoning and used sea salt instead of kosher. For the onion apple mix I added a splash of apple cider vinegar and 1/2 a finely diced apple. Cooked the brisket exactly - Read more ...
  2. I followed the recipe exactly as written. It's Chef John, folks.....that's what you're supposed to do! He never steers me wrong. It turned out perfect! The gravy was a great addition too. So easy and a nice change from the standard beef gravy. I made enough meat to have leftovers in order to make Texas - Read more ...
  3. I was very disappointed but maybe it wasn’t the recipe. The finished meat didn’t break apart like it did in the video. Although I asked for the correct cut, and paid $28, it was very tough. I don’t think I did anything wrong so I’m blaming it on the butcher. Looked more like pot roast. - Read more ...
  4. I follow the directions, it was the best brisket I have ever had,,,,thank you Chef John
  5. I've never made a brisket before, so I followed Chef John's recipe to the letter. Served it to some guests and the raves are still coming in. Juicy, very flavorful and tender. Too bad I couldn't give this a 10 star rating. Cook'n'Sherry
  6. This recipe came out wonderfully for Christmas dinner. Followed the recipe but doubled the ingredients for a whole brisket and added 90 minutes of cooking time. Thank you Chef John for a wonderful meal!
  7. Made exactly as described, and it was phenomenal (but I’ve come to expect that from Chef John!). Fork tender with a delicious, savory gravy. Highly recommend!
  8. I should have known this was going to be delicious. Chef John has never let me down. This was an easy recipe with fabulous results. The only change I made was to leave out the Cayan Pepper. Thanks Chef John. You (and your recipes) are the best.
  9. Easy and delicious! Followed the recipe and everyone loved it.
  10. This turned out amazing my whole family loved it
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