Name: Slow-Braised Beef Brisket
Total time: 8–10 hours total (20 minutes prep, 8–10 hours cook)
Yield: Serves 8–10
Ingredients: 1 whole beef brisket (10–12 lb), trimmed (about 8–10 lb after trim); 2 tbsp olive oil; 2 tbsp kosher salt; 2 tbsp black pepper (coarse); 2 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp smoked paprika; 1 tbsp brown sugar; 1 tsp chili powder (optional); 1 tsp ground cumin (optional); 2 large onions, sliced; 6 cloves garlic, minced; 2 cups low-sodium beef broth; 1 cup barbecue sauce (homemade or good quality store bought); ¼ cup Worcestershire sauce; 2 tbsp apple cider vinegar; 2 tbsp tomato paste; 2 tbsp brown sugar; 1 tsp liquid smoke (optional); 2 bay leaves; 1 tsp dried thyme (or 3–4 sprigs fresh); 1 tsp crushed red pepper flakes (optional, for a little heat)

Tender, juicy and full of flavour — slow cooked to fall-apart perfection, ideal for gatherings.

Bobbie's tips: use a well-marbled brisket; don't skip the sear — it adds depth; cook low and slow; let it rest before slicing and slice against the grain; for extra flavour, refrigerate overnight and reheat the next day; ideal tenderness is around 195–205°F on a meat thermometer. Keeps 4 days in the fridge or 3 months frozen with sauce; reheat gently at 300°F (150°C) with a splash of broth. Nutrition per serving from Bobbie's card: about 430 calories, 28 g fat, 12 g carbohydrates, 36 g protein, 680 mg sodium. This is a different recipe from the Oven-Roasted BBQ Brisket in the dinner pack.

Ingredients

Brisket

1 whole beef brisket (10–12 lb), trimmed (about 8–10 lb after trim)
2 tbsp olive oil

Dry rub

2 tbsp kosher salt
2 tbsp black pepper (coarse)
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika
1 tbsp brown sugar
1 tsp chili powder (optional)
1 tsp ground cumin (optional)

Braising liquid

2 large onions, sliced
6 cloves garlic, minced
2 cups low-sodium beef broth
1 cup barbecue sauce (homemade or good quality store bought)
¼ cup Worcestershire sauce
2 tbsp apple cider vinegar
2 tbsp tomato paste
2 tbsp brown sugar
1 tsp liquid smoke (optional)
2 bay leaves
1 tsp dried thyme (or 3–4 sprigs fresh)
1 tsp crushed red pepper flakes (optional, for a little heat)

Method

1
Prepare the brisket: trim excess hard fat, leaving about ¼ inch for flavour. Pat dry with paper towels.
2
Apply the rub: mix all the dry rub ingredients. Rub generously over all sides of the brisket. Let sit at room temperature for 30–60 minutes (or refrigerate overnight for deeper flavour).
3
Sear the brisket: heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the brisket on all sides until deep golden brown. Remove and set aside.
4
Sauté the aromatics: in the same pot, add the onions and cook for 5–7 minutes until soft. Add the garlic and cook for 1 minute until fragrant.
5
Add liquid and brisket: stir in the tomato paste and cook for 1 minute. Add the beef broth, barbecue sauce, Worcestershire sauce, apple cider vinegar, brown sugar, herbs and bay leaves. Return the brisket to the pot, fat side up.
6
Slow cook: cover with a tight lid. Cook in a 300°F (150°C) oven for 8–10 hours, or until the brisket is fork-tender. It should easily pull apart.
7
Rest the brisket: remove the brisket from the pot and let it rest for at least 30 minutes before slicing. This keeps it juicy.
8
Slice or shred: slice against the grain for tender slices, or shred for sandwiches, tacos or bowls.
9
Serve: top with the rich sauce from the pot. Serve with your favourite sides.

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From Bobbie's “Bobbie's Recipe Cards (batch 7)”. Written up by Bobbie's Kitchen · Updated 26 October 2026