Beef Brisket


  • 3-1/2 to 4 lb. piece beef brisket
  • 3 tbsp. vegetable oil
  • 1 tbsp. unsalted butter
  • 1 large Spanish onion sliced
  • 4 cups cold water
  • 2 tbsp. whole-grain mustard
  • Kosher salt
  • freshly ground black pepper


  • Preheat the oven to 300 degrees F.
  • Season generously with salt and pepper. Preheat a very large skillet over high heat. Add the oil and heat until very hot. Add the brisket and cook, turning once, until well-browned, about 7 minutes the first side, and 5 minutes the second side.
  • Coat the inside of a large Dutch oven with a tight-fitting lid with the butter. Arrange the onions in an even layer on the bottom of the pot.
  • Lay the brisket on the onions. Pour in the water, and brush the mustard on the top of the meat. Bring to a boil on the top of the stove, transfer pan to the oven, and cook, covered, basting often, for 1 and 1/2 hours. Turn the brisket over and cook, covered, basting often, for another hour. Turn the brisket over again and cook uncovered, basting often, until well-browned and very tender, about 1 hour and 15 minutes more.
  • Transfer the brisket to a cutting board and cover with foil to keep warm. Remove the fat from the cooking liquid with a spoon. Transfer the cooking liquid to a medium saucepan.
  • Using a sharp knife, thinly slice the brisket against the grain and transfer to a large serving platter. Reheat the cooking liquid and pour it over the sliced brisket. Serve immediately.