Chef notes
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.
Ingredients
- 1 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
Preparation
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.