.Beef Brisket with Gravy Recipe – Tender, Juicy, and Full of Flavor

Few dinners say “comfort” quite like a tender, slow-cooked Beef Brisket with Gravy. The magic of this dish lies in patience — letting the brisket cook low and slow until it’s fork-tender and melt-in-your-mouth soft. Then, the flavorful drippings transform into a classic brown pan gravy, rich and silky, that brings everything together.

Whether it’s a cozy Sunday dinner or a holiday meal, this recipe makes your kitchen smell incredible and your guests happy. Plus, once it’s in the oven, most of the work is done for you.

The Secret to Juicy Brisket: Low Heat and Pan Drippings

Brisket is a naturally tough cut of beef, which means it thrives with slow cooking. Over several hours, the collagen breaks down into gelatin, keeping the meat juicy and tender. The key is to sear first for that golden crust, then cook at a gentle temperature so the flavors meld beautifully.

The best part? Those pan drippings! When combined with flour and broth, they turn into a luscious gravy that’s packed with deep beefy flavor.

Ingredients

For the Brisket

3 to 4 pounds beef brisket, trimmed
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried thyme

For the Gravy

3 tablespoons all-purpose flour
3 tablespoons butter (or use brisket fat)
2 cups reserved pan drippings or beef broth
Salt and pepper, to taste

Step-by-Step Instructions

Step 1: Sear the Brisket for Flavor

First, preheat your oven to 325°F (163°C). Pat the brisket dry with paper towels to ensure a perfect sear. In a large Dutch oven, heat olive oil over medium-high heat.

Place the brisket in the pan and sear each side for 4–5 minutes until golden brown. This step locks in flavor and gives the final dish that rich, roasted taste.

Pro Tip: Don’t overcrowd the pan — good browning only happens on dry surfaces.

Step 2: Build the Flavor Base

After searing, remove the brisket and set it aside. In the same pot, sauté sliced onions for about 3 minutes, scraping up the browned bits from the bottom. Add garlic and cook another 30 seconds until fragrant.

Return the brisket to the pot, pour in beef broth and Worcestershire sauce, and sprinkle in salt, pepper, paprika, and thyme. Bring to a gentle simmer.

Cover the pot tightly with a lid or foil.

Step 3: Slow-Cook Until Tender

Transfer the covered pot to the oven and cook for 3–3½ hours, or until the brisket is fork-tender.

Halfway through, baste the top with the cooking liquid. If the liquid level drops too low, add a little more broth.

Once done, remove the brisket and let it rest on a cutting board, covered loosely with foil. Reserve the pan drippings for your gravy.

Step 4: Make the Classic Brown Pan Gravy

While the brisket rests, strain the pan drippings into a bowl. Skim off excess fat, keeping about 2 tablespoons for flavor.

In a saucepan, melt butter (or use the reserved fat) over medium heat. Whisk in flour and cook for 2–3 minutes, forming a light brown roux.

Slowly whisk in the drippings or broth until smooth. Keep whisking as it thickens, about 5–7 minutes, until glossy and pourable.

Taste and season with salt and pepper.

Step 5: Slice and Serve

Slice the brisket against the grain for maximum tenderness. Pour the warm gravy generously over each slice.

Serve with mashed potatoes, roasted carrots, or buttery dinner rolls for the ultimate comfort meal.

Flavor Variations

Garlic & Herb Brisket: Add rosemary and crushed garlic to the pot for a rustic twist.
Smoky BBQ Version: Brush the brisket with BBQ sauce before baking and serve with the pan gravy on the side.
Red Wine Gravy: Replace half the broth with dry red wine for a deeper, more elegant flavor.

Storage & Reheating Tips

Let leftovers cool completely before storing.

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Wrap tightly and freeze for up to 3 months.
Reheat: Warm gently in a covered skillet with a splash of broth or gravy to keep the meat moist.

Common Mistakes & How to Avoid Them

Cooking Too Fast: Brisket needs time. Rushing it results in tough meat.
Skipping the Sear: You’ll miss that essential caramelized flavor.
Not Resting the Brisket: Always rest before slicing to keep juices inside.
Using Too High Heat: Gentle cooking yields the most tender texture.

Why This Recipe Works

Low and slow cooking transforms tough brisket into tender perfection.
Pan drippings create an authentic, flavorful gravy.
Searing first builds rich flavor layers.
Simple ingredients let the beef shine naturally.
Easy to prepare ahead for holidays or gatherings.

Final Thoughts

This Beef Brisket with Gravy Recipe delivers everything you crave in a comforting dinner — tender beef, deep flavor, and that velvety brown gravy that ties it all together. It’s a meal that tastes like home, whether you’re cooking for family, friends, or just yourself.

Serve it once, and it’s bound to become a repeat request at your table.

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