Skip that messy and cumbersome stove-top sear. This technique for overnight-seasoned, oven-seared, soft, buttery brisket is pretty much hands off.
Once you follow my #1 Brisket Golden Rule: Rest After You Rub, you will never make brisket any other way again.
The 24- to 36-hour chill-lax time in the fridge (whether with a spice rub or just S+P) tenderizes the meat to a toothsome, luscious, succulent buttery consistency like you’ve never known before.
Traditionally brewed soy sauce is a major flavor enhancer and brings out the “umami” taste, helping to balance and round out the flavors of this brisket. (Less sodium soy sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor.)
- Cook Time
- Prep Time
- 4-pound beef brisket, second cut
- Kosher salt
- Freshly cracked black pepper
- Extra virgin olive oil
- 8 large onions, peeled and thickly sliced
- 2 cups chicken or beef broth
- 2 tablespoons soy sauce
- 1 cup silan (date honey)
1. Place brisket on a rimmed baking sheet, pat dry with paper towels, and generously season both sides with salt and pepper.
2. Refrigerate, uncovered (or loosely covered with plastic wrap), for 24-36 hours.
3. Preheat oven to 350°F.
4. Allow brisket to come to room temperature for 1 hour.
5. Lightly coat the bottom of a Dutch oven or baking dish (large enough to hold the brisket and onions) with oil.
6. Add onions and season with salt and pepper. Place brisket on top of onions.
7. Oven-sear at 350°F, uncovered, for 30 minutes on each side.
8. Add broth, soy sauce and brush brisket with silan. Lower the oven temperature to 300°F. Cover brisket and continue cooking at 300°F for about 3 hours or until a fork can be inserted into and removed from the center of the brisket with no resistance.
9. Carefully remove brisket to a cutting board and let rest for 20 minutes. Cover loosely with foil if you will be serving immediately. Slice brisket against the grain and arrange on a platter. Serve with onions and pan juices.