Best Ever Beef Brisket Recipe

Preheat your oven to 325°F. In a bowl, whisk together water, Lipton beef onion soup mix, ketchup, Worcestershire sauce, black pepper, ground cinnamon, and minced garlic until fully combined. Set this marinade aside.

Heat olive oil in a dutch oven over medium-high heat. Place the brisket in the hot oil and sear on all sides, roughly 2-3 minutes per side, ensuring a deep brown crust forms to lock in flavor.

Pour the prepared marinade evenly over the brisket in the dutch oven. Nestle the fresh rosemary and thyme sprigs around the meat to infuse aromatic herbal flavor. Cover with a lid or foil tightly.

Transfer the dutch oven to the preheated oven. Roast for about 30 minutes per pound of brisket; for a 3 1/2 lb brisket, cook for approximately 1 hour and 45 minutes. The brisket should reach an internal temperature of 175°F and be tender enough to shred with a fork.

Once cooked, turn off the oven but leave the covered dutch oven inside for 2 hours to allow the brisket to rest and the flavors to deepen in its juices.

Take the brisket out from the pot into a large container and cover. Strain the cooking liquid to remove solids and herbs, placing the sauce in a separate container. Cover both brisket and sauce.

Refrigerate both the brisket and the strained sauce overnight. This step enhances the flavor and allows the fat to solidify for easy removal.

When ready to serve, remove the brisket from the fridge, trim off and discard any hardened fat, then slice as desired.

Preheat oven to 350°F and reheat the sliced brisket until warm. Skim excess fat from the sauce, reheat it gently, and stir in unsalted butter for richness. Pour the hot sauce over the brisket and garnish with fresh thyme leaves or chopped rosemary before serving.