Baked Brisket of Beef

This is the kind of brisket that feeds a full table and still has leftovers for sandwiches the next day.

A seven-pound slab gets broiled first to build a dark, caramelized crust on both sides. Then it settles into a roasting pan with sliced onions and a sauce built on ketchup, Worcestershire, chili powder, vinegar, paprika, and a whisper of red pepper.

Covered tight and baked low and slow for four to five hours, the connective tissue breaks down and the meat turns so tender you can pull it apart with a fork.

Keep an eye on the liquid level and top it off if things start looking dry. When that brisket finally comes out of the oven, the sauce will have reduced into a thick, tangy glaze that clings to every slice.

Chef Tips

• Broil the brisket first on both sides. That Maillard crust adds a layer of flavor the oven alone can’t create.
• Check for doneness at 3.5 hours. Every brisket is different, and overcooking will dry it out even in sauce.
• Let the brisket rest for 15 to 20 minutes before slicing. Slice against the grain for the most tender result.
• This is even better reheated the next day. The flavors deepen overnight.