Slow-Roasted Brisket with Pan Jus

This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.

Serves: 6–8
Estimated time: About 4½–6 hours, depending on size

Ingredients

  • 1 NYPB brisket or chuck roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon neutral oil
  • 2 onions, sliced
  • 4 garlic cloves, smashed
  • 2 cups unsalted beef stock
  • 1 tablespoon tomato paste
  • Fresh thyme

Method

  1. Step 1: Pat the beef dry and season it evenly. Refrigerate uncovered for several hours when time allows.
  2. Step 2: Heat the oven to 325°F. Brown the beef in a heavy Dutch oven, then transfer it to a plate.
  3. Step 3: Cook the onions until softened. Stir in garlic and tomato paste, then add the stock and thyme.
  4. Step 4: Return the beef to the pot, cover tightly, and braise until fork-tender. Begin checking after about 3½ hours; timing varies with thickness and cut.
  5. Step 5: Rest the meat in its cooking liquid for 20 minutes. Slice brisket across the grain and spoon defatted pan jus over the top.

Food-safety note

For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.

Make it your own

Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.

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Frequently asked questions

How do I know when brisket is ready?

The brisket should be fork-tender. Begin checking after about 3½ hours because thickness and size change the timing.

Which direction should I slice brisket?

Slice across the grain after the meat has rested. This shortens the muscle fibers and improves tenderness.

Can I make this brisket ahead?

Yes. Cool it safely in its cooking liquid, refrigerate it, and reheat gently with the pan jus so the slices stay moist.

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