Texas Braised Brisket Recipe

This hearty Texas Braised Brisket is made with a bone-in beef brisket, fragrant aromatics like onion and garlic, and a rich, savory braising liquid of beef broth and beer. The result is an incredibly tender, fall-apart, and deeply flavorful main course that is perfect for a special Sunday dinner or a cozy family gathering. This recipe serves 8-10 people.

Texas Braised Brisket Ingredients

For the Brisket and Seasoning:

• 1 (4-5 lb) beef brisket, bone-in
• 2 tablespoons vegetable oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder

For the Braising Liquid:

• 2 medium yellow onions, sliced
• 3 carrots, roughly chopped
• 4 cloves garlic, smashed
• 2 tablespoons tomato paste
• 1 (12 oz) bottle of dark beer (like stout or porter)
• 4 cups beef broth

How To Make Texas Braised Brisket

1. Prepare the brisket: Pat the brisket dry with paper towels. Rub the kosher salt, black pepper, and garlic powder evenly all over the surface of the meat.
2. Sear the brisket: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully place the brisket, fat-side down, in the hot pot. Sear for 5-7 minutes until a deep brown crust forms. Flip and sear for another 5 minutes on the other side. Remove the brisket and set it aside on a plate.
3. Sauté the vegetables: Reduce the heat to medium. Add the sliced onions, carrots, and smashed garlic to the same pot. Cook for about 8-10 minutes, stirring occasionally, until the onions are soft and a deep golden brown. Stir in the tomato paste and cook for 1 minute more.
4. Deglaze and braise: Pour in the beer and use a wooden spoon to scrape up all the delicious browned bits from the bottom of the pot. Return the brisket to the pot and pour the beef broth over the top. The liquid should come about halfway up the sides of the brisket.
5. Bake low and slow: Cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (165°C). Cook for 3-4 hours, or until the brisket is incredibly tender and can be easily pulled apart with a fork.
6. Rest and serve: Carefully remove the brisket from the pot and let it rest on a cutting board for at least 15 minutes. To serve, slice the brisket against the grain and spoon the flavorful braising liquid and vegetables over the top.

Recipe Tips

• Don’t skip the sear: Searing the brisket before braising creates a deep, rich flavor foundation called the Maillard reaction. This caramelization is crucial for a savory final dish.
• Slice against the grain: Brisket has two different muscle grain directions. For a tender slice, it is essential to slice the cooked meat against the direction of the muscle fibers. This makes the meat incredibly tender and easy to chew.
• Low and slow is key: Braising is all about cooking at a low temperature for a long time. This is the only way to break down the tough connective tissue in the brisket, resulting in a buttery, fall-apart texture.
• The sauce is liquid gold: The braising liquid is packed with flavor. You can strain the liquid and reduce it on the stovetop to create an even thicker, more concentrated gravy to serve over the sliced brisket.

What To Serve Braised Brisket

This Texas Braised Brisket is a meal in itself, but it pairs beautifully with classic comfort food sides. Serve it alongside creamy mashed potatoes or roasted potatoes to soak up the rich sauce. A side of coleslaw, cornbread, or buttery steamed corn would also make a fantastic complement to the savory meat.

How To Store Braised Brisket Leftovers

• Refrigerate: Store the leftover brisket and its braising liquid in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and deepen overnight, making it even more delicious the next day.
• Freeze: You can freeze braised brisket. Place the sliced meat and some of the braising liquid in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently.

Texas Braised Brisket Nutrition Facts

• Calories: 510 kcal
• Total Fat: 32g
• Saturated Fat: 12g
• Cholesterol: 120mg
• Sodium: 650mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 45g

Frequently Asked Questions

• What is braising? Braising is a cooking method that involves searing an ingredient (like brisket) and then slowly simmering it in a small amount of liquid in a covered pot. It’s perfect for tougher cuts of meat because the long, slow cooking process breaks down connective tissues, making them incredibly tender.
• What’s the best cut of brisket for this recipe? For braising, a “flat cut” brisket is often preferred because it’s leaner and more uniform in thickness, making it easier to slice. However, a “point cut” is fattier and will result in an even more tender, “fall-apart” dish.
• Can I make this in a slow cooker? Yes, you can. After searing the brisket and sautéing the vegetables on the stovetop, you can transfer them to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours, or until the brisket is fork-tender.

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