THIS CAFE LIFE
Oven-Braised Brisket with Firecracker Sauce
This oven-braised brisket is built around a smoked paprika spice rub, slow-cooked with onions, garlic, and warm aromatics until deeply tender. The meat is rested tightly wrapped to lock in its juices, then served with a bold firecracker-style dipping sauce made from the strained braising liquid.
Rich, savory, and gently spicy, this is a modern braise designed for weekend cooking, holiday tables, and effortless entertaining.
Prep Time:
20 Minutes
Cook Time:
3 - 4 Hours
Yield:
Serves 6 - 8
Ingredients
Brisket & Rub
4–5 lb Beef Brisket, trim the cap to 1/4 inch
2 T. Smoked Paprika
1 T. Brown Sugar
2 t. Kosher Salt
2 t. Ground Black Pepper
2 t. Garlic Powder
1 t. Onion Powder
1 t. Ground Cumin
1 t. Chipotle powder
2 T. Olive Oil
Braise
2 Onions, sliced
6 Garlic Cloves, smashed
2 T. Tomato Paste
1 C. Beef Stock
1/4 C. Apple Cider Vinegar
1/2 C. Bourbon
1 T. Dijon Mustard
2 Bay Leaves
Firecracker Sauce
1 1/2 C. Strained Braising Liquid
2 T. Honey
2 T. Japanese BBQ Sauce
1 T. Rice Vinegar or Lime Juice
1 t. Sesame Oil
1 T. Butter
A braiser is ideal for braising, where proper browning and controlled reduction are key. The wide surface promotes even searing, while the enameled interior maintains consistent heat for slow, flavorful simmering. A foundational pan for braises and everyday one-pot cooking.
A flexible boning knife is perfect for prepping, trimming, or breaking down large cuts of meats. The narrow blade offers control and precision around joints and bones, making it an essential tool.
Step 1 — Build the Rub
In a small bowl, combine smoked paprika, brown sugar, salt, black pepper, garlic powder, onion powder, cumin, chili flakes, and cayenne.
Rub brisket generously on all sides with olive oil, then coat evenly with spice mixture. Let sit at room temperature for 30 minutes or wrap in parchment and refrigerate overnight for deeper flavor.
Step 2 — Sear the Brisket
Preheat oven to 300°F.
In a Dutch braiser over medium-high heat, sear brisket on all sides until deeply browned. Remove and set aside.
Step 3 — Build the Braise
Lower heat to medium. Add onions and garlic to the pot and cook until softened. Stir in tomato paste and cook for 2 minutes.
Deglaze with Bourbon. Add beef stock, vinegar, and Dijon. Add bay leaves.
Return brisket to the pot, cover tightly, and transfer to oven.
Step 4 — Braise Low & Slow
Braise for 3 to 3½ hours, turning once, until brisket is fork tender.
Step 5 — Rest the Meat
Place a large piece of foil, then parchment on top. Remove brisket from liquid and wrap tightly in foil or parchment. Rest for at least 30 minutes. (This step allows the fibers to relax and absorb their juices.)
Step 6 — Make the Firecracker Sauce
Strain the braising liquid through a fine mesh strainer into a saucepan.
Bring to a boil and reduce by half. Add honey, BBQ or chili sauce, vinegar, and sesame oil. Simmer until glossy and thick enough to coat a spoon, then whisk in butter to finish.
Step 7 — Slice & Serve
Slice brisket against the grain. Serve with firecracker sauce on the side for dipping or drizzling.
Serving Notes
Serve with creamy mashed potatoes, roasted sweet potatoes, or sesame green beans. Excellent for sliders, tacos, or grain bowls the next day.
Other Braising Recipes
Learn more about the technique in our Braising Guide →
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