Ingredients:

  • 4 lbs beef brisket, flat or point cut, well-marbled
  • 3 tbsp coarse Kosher salt
  • 2 tbsp coarse black pepper, 16-mesh
  • 1 tbsp smoked paprika
  • 1 tbsp dark brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cayenne pepper
  • 2 large yellow onions, thickly sliced
  • 4 cloves garlic, smashed
  • 3 large carrots, cut into 2-inch chunks
  • 2 celery stalks, chopped
  • 2 cups low sodium beef bone broth
  • 1 cup dry red wine, such as Cabernet or Merlot
  • 0.25 cup Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Combine coarse Kosher salt, black pepper, smoked paprika, dark brown sugar, garlic powder, onion powder, and cayenne pepper in a small bowl to create the signature dry rub.
  2. Pat the 4 lb brisket completely dry with paper towels. Liberally coat all sides with the dry rub, pressing it firmly into the meat. Allow the brisket to sit at room temperature for 45 minutes to let the salt penetrate the fibers.
  3. Preheat your oven to 300°F (150°C). Heat a large Dutch oven over medium-high heat with a splash of high-smoke-point oil. Sear the brisket for 5–7 minutes per side until a deep, mahogany crust (the bark) forms. Remove the meat and set aside.
  4. In the same pot, sauté the sliced onions, carrots, and celery for 8 minutes until the onions are softened and slightly browned. Add the smashed garlic and tomato paste, stirring for 2 minutes until the paste darkens.
  5. Deglaze the pot with the dry red wine, scraping the bottom to release the browned bits (fond). Pour in the beef bone broth and Worcestershire sauce.
  6. Return the brisket to the pot, ensuring the liquid reaches about halfway up the side of the meat. Add the rosemary and thyme sprigs. Cover with a tight-fitting lid or heavy-duty foil.
  7. Transfer to the oven and cook for 6 to 7 hours, or until an instant-read thermometer reaches an internal temperature of 200°F-205°F and the meat is fork-tender.
  8. Remove the brisket from the liquid and let it rest for at least 30 minutes before carving against the grain into thin slices. Strain the braising liquid and reduce on the stovetop to create a rich sauce to serve alongside.