Recipe

Oven-Braised Shredded Brisket

Name: Oven-Braised Shredded Brisket
Total time: 5 h
Yield: about 14 bowls from a 5½ lb flat
Ingredients: 5–5½ lb beef brisket, flat cut; 3 large onions (about 2½ lb), sliced; 1 tbsp brown sugar; 1½ tsp salt; 1 tsp black pepper; 1 tbsp paprika; 2 tsp cumin; 1 tsp garlic powder; ⅛ tsp chili powder; 1 tbsp tomato paste; 2 cups low-sodium chicken broth; 2 tbsp white vinegar; 2 bay leaves; 1 tsp dried thyme

Makes: about 14 bowls from a 5½ lb flat
Total: 5 h
Diet: Not vegetarian

Inspired by Onion-Braised Beef Brisket, America's Test Kitchen

Shredded oven-braised brisket folded into glossy reduced onions, in a wide bowl, the pot behind — Photograph made with AI (Gemini), staged from the recipe

Method

Nutrition

Estimated

Per bowl · serving size 1 of 14

Calories341

Total fat	17.0 g
Saturated fat	6.5 g
Sodium	408 mg
Total carbohydrate	9.9 g
Dietary fiber	1.7 g
Total sugars	4.6 g
Protein	38.0 g

Learn the science in this recipe

Cooking Fundamental ScienceCooking a mile up6 min
Cooking Fundamental ScienceMoist heat: steam, simmer, stew and braise7 min
Cooking Fundamental ScienceCool it fast: stock, soup and rice7 min
Cooking Fundamental ScienceThe slow cooker: low heat, and no reheating5 min
Food SafetyThaw it cold, never on the counter5 min
Food SafetyDate marking: Day 1 to Day 75 min
Food SafetyIf you want to sell what you make6 min
NutritionSodium: salt is not the same thing7 min
NutritionPotassium on the label5 min
NutritionPlan, shop, save5 min
NutritionCutting back on sodium at home5 min
NutritionCook once, chill in time5 min
NutritionThaw and reheat5 min