If you're looking to impress at your next family gathering or simply want a hearty, flavorful dish to warm up your weekend, this Smoky Spiced Brisket with Tangy Glaze is the answer. With its rich smoky spices and a tangy glaze, this brisket bursts with flavor and tenderness — perfect for those who love a little adventure in their comfort food.
Beef brisket is the star of this dish, providing a hearty base that soaks up all the flavors. The smoked paprika adds a depth of smoky flavor that makes this dish unique. Ground cumin, garlic powder, and onion powder work together to build layers of savory goodness. Kosher salt and black pepper balance all the spices.
The apple cider vinegar introduces a tangy note that pairs beautifully with the sweetness of brown sugar. Soy sauce and Worcestershire sauce add umami, while Dijon mustard gives a slight kick. Finally, ketchup rounds out the glaze with a hint of sweetness and acidity.
This brisket pairs wonderfully with creamy mashed potatoes or a crisp, tangy coleslaw to balance the flavors. For a lighter option, serve it with a simple green salad or roasted vegetables. A side of crusty bread is perfect for mopping up that delicious glaze.
First, preheat your oven to 300°F (150°C) and make sure the rack is set in the lower third. This will help the brisket cook evenly. Meanwhile, mix together the smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, and black pepper in a small bowl. Take your brisket and rub this spice mix all over. It should be thoroughly coated, so don’t be shy!
Grab a large oven-safe skillet or Dutch oven and heat up some vegetable oil over medium-high heat. Once hot, place the brisket in and let it brown on all sides. You’re looking at about 4-5 minutes per side until you get a nice crust. This step locks in the flavors and gives a great texture.
After browning, remove the brisket and set it aside for a bit. In the same skillet, reduce the heat to medium and pour in the apple cider vinegar, brown sugar, soy sauce, Worcestershire sauce, Dijon mustard, and ketchup. Stir everything together until the sugar dissolves and the glaze is smooth.
Return the brisket to the skillet, making sure it gets a good coat of the sauce. Cover it with a lid or some foil, and then it’s time to pop it in the oven. Let it cook for 3-4 hours, basting it with its juices every hour. This is key for achieving that melt-in-your-mouth texture.
Once it’s done, remove from the oven and let it rest for about 15 minutes. This resting period is crucial as it allows the juices to redistribute, making each slice juicy and tender. Slice against the grain, and don’t forget to serve it with the reduced sauce from the skillet. It’s pure magic!