Rating: 4.8 stars
59 Ratings
  • 5 star values: 51
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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 Summary

prep:
20 mins
cook:
3 hrs 55 mins
additional:
8 hrs
total:
12 hrs 15 mins
Servings:
8
Yield:
1 3-pound brisket
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Braising Liquid:

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 325 degrees F (165 degrees C).

  • 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.

  • 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.

  • 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.

  • Transfer brisket to a plate and tent with foil.

  • 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.

  • Slice brisket across the grain and serve with the gravy.

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.

Nutrition Facts

338 calories; protein 17.9g; carbohydrates 6.3g; fat 26.5g; cholesterol 77.5mg; sodium 1268.1mg. Full Nutrition
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Reviews (23)

Most helpful positive review

Rating: 5 stars
09/09/2019
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. Read More
(16)

Most helpful critical review

Rating: 2 stars
05/29/2020
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. I found the cayenne a bit too hot and would cut back. Read More
59 Ratings
  • 5 star values: 51
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/09/2019
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. Read More
(16)
Rating: 5 stars
09/07/2019
Easy and delicious! Followed the recipe and everyone loved it. Read More
(7)
Rating: 5 stars
03/03/2020
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 Read More
(6)
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Rating: 5 stars
04/29/2019
This turned out amazing my whole family loved it Read More
(4)
Rating: 5 stars
03/26/2020
I follow the directions, it was the best brisket I have ever had,,,,thank you Chef John Read More
(3)
Rating: 5 stars
11/06/2019
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! Read More
(2)
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Rating: 5 stars
12/26/2019
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! Read More
(2)
Rating: 5 stars
10/16/2020
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 as directed. Put the drippings in the blender and returned to stove and thickened with cornstarch and water. Soooooo. Goood!!! The brisket was tender and delicious but not falling apart and the gravy was perfect! This recipe is a keeper!!! Read More
(2)
Rating: 5 stars
09/23/2020
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 twinkies the next day. Alas, nothing was left over. I should have known. :-) Read More
(2)
Rating: 2 stars
05/29/2020
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. I found the cayenne a bit too hot and would cut back. Read More