Grass-fed brisket rewards low, steady heat. This oven-braised version uses broth, onions, garlic, and herbs for a clean, tender meal without sugary sauces.

Ingredients

• 1 beef brisket, flat, or point
• 2 Tbsp olive oil or beef tallow
• 2 tsp sea salt
• 1 tsp black pepper
• 2 large onions, sliced
• 5 garlic cloves, smashed
• 2 cups beef broth
• 1 Tbsp tomato paste
• 1 Tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp dried thyme

Directions

1. Season the brisket with salt, pepper, smoked paprika, and thyme.
2. Brown both sides in a Dutch oven with olive oil or beef tallow.
3. Add onions, garlic, broth, tomato paste, and vinegar.
4. Cover tightly and cook at 275 F for 4 to 5 hours, until tender.
5. Rest 15 minutes, then slice across the grain and serve with pan juices.