Skip that messy and cumbersome stove-top sear. This technique for overnight-seasoned, oven-seared, soft, buttery brisket is pretty much hands-off.
Technique tip: Follow my no. 1 brisket golden rule: Rest after you rub. You will never make brisket any other way again. The 24- to 36-hour chilling time in the fridge (whether with a spice rub or just salt and pepper) tenderizes the meat to a toothsome, luscious, succulent, buttery consistency like you've never known before.
Swap option: Use low-sodium soy sauce if you're looking to cut down on sodium levels, without sacrificing flavor.
- One 4-pound second cut beef brisket
- Kosher salt
- Freshly cracked black pepper
- Extra-virgin olive oil
- 8 large onions, peeled and thickly sliced
- 2 cups chicken or beef broth
- 2 tablespoons traditionally brewed soy sauce, such as Kikkoman
- 1 cup date honey (also called silan) or regular honey
1. Place brisket on a rimmed baking sheet, pat dry with paper towels, and generously season both sides with salt and pepper.
2. Refrigerate, uncovered (or loosely covered with plastic wrap), for 24-36 hours.
3. Preheat oven to 350°F.
4. Allow brisket to come to room temperature for 1 hour.
5. Lightly coat the bottom of a Dutch oven or baking dish (large enough to hold the brisket and onions) with oil.
6. Add onions and season with salt and pepper. Place brisket on top of onions.
7. Oven-sear at 350°F, uncovered, for 30 minutes on each side.
8. Add broth, soy sauce and brush brisket with the date honey. Lower the oven temperature to 300°F. Cover brisket and continue cooking for about 3 hours or until a fork can be inserted into and removed from the center of the brisket with no resistance.
9. Carefully remove brisket to a cutting board and let rest for 20 minutes (cover loosely with foil if you will be serving immediately). Slice brisket against the grain and arrange on a platter. Serve with onions and pan juices.