I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
Here to make healthy living feel thoughtful and approachable - one recipe, ritual, or gathering at a time.
Few things feel more comforting than a slow-braised brisket, rich with flavor, and melt-in-your-mouth tender. This recipe is simple, hearty, and perfect for everything from Sunday dinner to entertaining guests. Braised low and slow with Worcestershire, broth, and spices, this oven-braised brisket recipe delivers deep flavor with minimal effort.
This isn’t just any brisket. It’s the kind that cooks down slowly, filling your kitchen with savory aromas while you go about your day. The end result? Tender beef that slices or shreds beautifully, depending on how you like to serve it.
Whether you’re planning a holiday spread, making brisket tacos, or serving it alongside roasted vegetables, this recipe is versatile and foolproof. It’s also the kind of dish that tastes even better the next day, making it ideal for meal prep and leftovers.
INGREDIENTS
Brisket : This recipe makes about 3 cups, just keep in mind you need to scale based on how many you’re serving.
Hickory Smoked Sea Salt : Adds that smoky, BBQ-style depth without needing a smoker.
Black Pepper & Smoked Paprika : Classic spices that enhance the beef’s natural richness.
Beef Broth : Keeps the meat moist while braising.
Worcestershire Sauce : A savory, tangy boost that complements the slow-braised flavor
EQUIPMENT
Heavy-bottomed oven-safe pot or Dutch oven
Tongs for searing
Sharp carving knife (if slicing) or forks (if shredding)
Cutting board
STEP-BY-STEP INSTRUCTIONS
Season the brisket – rub with smoked salt, black pepper, and smoked paprika.
Sear – heat oil (extra virgin olive oil, avocado oil, or ghee) in a Dutch oven or oven-safe pan and sear the brisket on all sides until browned.
Remove the brisket, add braising liquid, and return the brisket to the pot.
Braise low and slow – cover tightly and cook at 300°F for 2 – 3 hours, until fork tender.
Slice or shred – once cooked, thinly slice against the grain for elegant serving or shred for a rustic, pulled-style presentation.
STORAGE TIPS
Refrigerator : Store leftovers in an airtight container with some of the braising liquid for up to 4 days.
Freezer : Freeze in portions with liquid to keep it moist for up to 3 months. Thaw overnight in the fridge and reheat gently.
Reheating : Warm in a covered dish at 300°F or gently reheat on the stovetop with extra broth to keep it tender.
FREQUENTLY ASKED QUESTIONS
Should I slice or shred the brisket?
You can do either! I prefer thin slices for a more elegant presentation, but shredding works beautifully for tacos, sandwiches, or rustic meals.
Can I make this ahead of time?
Absolutely. In fact, brisket often tastes better the next day as the flavor develops. Simply cool, refrigerate, and reheat with the reserved liquid.
Do I need a Dutch oven?
Not necessarily. Any heavy, oven-safe pot with a tight lid works. A roasting pan covered tightly with foil will also do in a pinch (although I do not like using foil – I would use this as a last resort).
What’s the best way to serve it?
This brisket pairs well with roasted vegetables, mashed potatoes, rice, or tucked into sliders. It’s also a great centerpiece for holiday meals.
This slow-braised brisket recipe is all about patience. Let the oven to the work while you enjoy the aroma filling your home. With simple ingredients and straightforward steps, it’s a recipe you’ll return to again and again. If you make this recipe, I’d love to see how you serve it! Tag me on Instagram or drop a comment below.
A tender, flavorful slow-braised brisket cooked with smoked salt, Worcestershire, and broth. Perfect for slicing or shredding, this versatile recipe works for family dinners, holidays, or meal prep.
Ingredients
Scale
1 1/2 pound of brisket
2 teaspoons hickory smoked salt
1 teaspoon black pepper
1/2 cup beef broth
2 tablespoons Worcestershire sauce
2 – 3 tablespoons extra virgin olive oil, avocado oil, or ghee (for searing)
Instructions
Season the brisket : rub with smoked salt, black pepper, and smoked paprika.
Sear : heat oil (extra virgin olive oil, avocado oil, or ghee) in a Dutch oven or oven-safe pan and sear the brisket on all sides until browned.
Remove the brisket, add braising liquid, and return the brisket to the pot.
Braise low and slow : cover tightly and cook at 300°F for 2 – 3 hours, until fork tender.
Slice or shred : once cooked, thinly slice against the grain for elegant serving or shred for a rustic, pulled-style presentation.
Notes
Cook low and slow for maximum tenderness.
Slice thinly against the grain for a more elegant serving option, or shred for a rustic presentation.
Save the braising liquid to keep leftovers moist when reheating.
Prep Time:15 minutes
Cook Time:3 hours
Category:Main Dish
Method:Braising
Cuisine:American
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
+ Show / Hide Comments
Share to: