Description
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