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.

Chef John
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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; 26.5 g total fat; 78 mg cholesterol; 1268 mg sodium. 6.3 g carbohydrates; 17.9 g protein; Full Nutrition

Reviews (16)

Read More Reviews

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
(9)

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
27 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 0
  • 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
(9)
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
(9)
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
(3)
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Rating: 5 stars
04/29/2019
This turned out amazing my whole family loved it Read More
(1)
Rating: 5 stars
02/07/2020
Can't say enough about this recipe. Simply fantastic!! Only went 2 hours after turning the heat down. Fork tender as promised!! Read More
(1)
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
(1)
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Rating: 5 stars
01/06/2020
Amazing and easy. Made exactly as written. I used a whole brisket and it took about 3 hours on the low setting. The gravy is delicious. Thanks Chef John. Read More
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
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
Rating: 5 stars
01/29/2020
This was delish! I did everything as written only I only used a dash of cayanne because we aren't huge on spicy food. YUM! Thanks! Read More
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