Description
A melt-in-your-mouth beef brisket braised low and slow in a sweet and savory honey garlic sauce until incredibly tender and caramelized.
Ingredients
Scale
For the Crust:
- 3–4 pounds beef brisket, trimmed of excess fat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, sliced
- 8 cloves garlic, minced
- 1/2 cup honey
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (163°C). Pat brisket dry and season generously on all sides with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear brisket until deeply browned on all sides, about 4-5 minutes per side. Remove and set aside.
- In the same pot, add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Stir in honey, soy sauce, rice vinegar, beef broth, tomato paste, and smoked paprika. Bring to a simmer.
- Return brisket to the pot, along with any accumulated juices. Add thyme and bay leaves. Cover and transfer to the preheated oven.
- Braise for 3 to 3.5 hours, basting occasionally, until the brisket is fork-tender. Uncover and cook an additional 20-30 minutes to thicken the sauce.
- Remove brisket, let rest for 10 minutes, then slice against the grain. Serve drizzled with the reduced sauce.
Notes
You can customize the seasonings to taste.