Bruce Binn’s Braised Beef Brisket

Prep: 10 minutes

Cook: 3 hours

Serves: 8


2 gallons water

3 cups kosher salt

2 cups sugar

3 cups red wine vinegar

1/4 cup whole black peppercorn

10 bay leaves

8 whole cloves

3 tablespoons dried red chili flakes

1 4 oz can tomato paste

1 whole Niman Ranch beef brisket, approximately 10 pounds


  1. To prepare the brine: In a large stock pot, combine the water, salt, sugar, vinegar, peppercorn, bay leaves, cloves, chili flakes and tomato paste. Bring to a simmer over high heat.
  2. While the brine is heating, prepare the beef: Trim excess fat from meat. Divide into equal thirds by cutting diagonally, across the grain and at the thickest part of the muscle. Cut the remaining piece lengthwise, down the center and with the grain. Carefully add the beef to the stockpot and return to boil. Reduce the heat to simmer. With a ladle or large spoon, skim any foam that rises to the surface. Cook for approximately 2 1/2 or 3 hours or until the internal temperature of the meat is 210º.
  3. To finish the dish: Remove the meat from brine. Strain and reserve the liquid. Slice beef in 1/4-inch slices, against the grain and serve. Pour the reserved brine over any remaining portions. Cover and refrigerate. The meat can be kept covered up to five days.