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Nana Lara's Brisket

This recipe crafts a tender, flavorful beef brisket by slow-braising it in a savory-sweet liquid with a rich spice rub. Combining chili, garlic, and onion powders with brown sugar, soy sauce, and pineapple, it creates a comforting main course with a unique aromatic depth. Ideal for feeding a crowd, the low-and-slow cooking method ensures a succulent, fall-apart texture.
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Total Time 4 hours 40 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 7897.3 kcal

Equipment

  • 1 Roasting Pan or Dutch Oven Large enough to comfortably fit a 6-pound brisket
  • 1 Large Mixing Bowl
  • 1 Measuring Spoon Set
  • 1 Sharp Chef's Knife
  • 1 Cutting Board

Ingredients
  

Main

  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon meat tenderizer
  • 1 6 pound beef brisket
  • 0.5 cup soy sauce
  • 2 cups water
  • 1 8 ounce can crushed pineapple, drained

Instructions
 

  • Preheat your oven to 300°F (150°C).
  • In a large mixing bowl, combine the chili powder, garlic powder, onion powder, ground black pepper, brown sugar, and meat tenderizer.
  • Generously rub the prepared spice mixture all over the beef brisket, ensuring it's evenly coated.
  • Optional but recommended: Heat a little oil in a large oven-safe pot or roasting pan over medium-high heat. Sear the brisket on all sides until well browned, then transfer to the roasting pan.
  • Pour the soy sauce and water over the brisket. Add the drained crushed pineapple around the brisket in the pan.
  • Cover the roasting pan tightly with its lid or aluminum foil to seal in the moisture.
  • Bake for 4 to 4.5 hours, or until the brisket is very tender and can be easily pierced with a fork.
  • Remove the brisket from the oven. Uncover the pan and let the brisket rest for at least 15-20 minutes before slicing.
  • Slice the brisket thinly against the grain. Serve the sliced brisket with the rich pan juices.

Notes

For best results, choose a 'flat' cut of brisket for easier slicing. While the recipe uses a commercial tenderizer, you can enhance tenderness naturally by ensuring a long, slow braise. Sear the brisket on all sides in the roasting pan before adding liquids to develop a richer, deeper flavor crust (Maillard reaction). Ensure the pan is tightly covered during cooking to retain moisture and braising liquid. After cooking, let the brisket rest, covered, for at least 15-20 minutes before slicing against the grain; this allows juices to redistribute, ensuring a more tender and moist result. The pineapple and soy sauce provide a unique sweet-savory tang and help tenderize the meat, complementing the spice rub beautifully.