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Start by patting the beef brisket dry with paper towels. Season the brisket on all sides with kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. Rub the seasoning into the meat to ensure it’s fully coated.
Sear the Brisket:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the brisket and sear it on all sides until browned, about 4-5 minutes per side. Remove the brisket and set it aside.
Cook the Aromatics:
In the same pot, add the onion slices and smashed garlic. Cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
Deglaze the Pot:
Add the beef broth, Worcestershire sauce, apple cider vinegar, and bay leaf to the pot. Stir to combine, making sure to scrape up any brown bits from the bottom of the pot.
Slow Cook the Brisket:
Return the brisket to the pot. Cover and simmer on low heat for 3-4 hours, or until the brisket is tender and easily shreds with a fork. You can also cook it in the oven at 300°F (150°C) for about the same time if you prefer.
Rest and Slice:
Once the brisket is done, remove it from the pot and let it rest for about 10 minutes. Slice the brisket against the grain to ensure tenderness.
Serve:
Serve the brisket slices with the flavorful pan juices and aromatics. This dish pairs wonderfully with mashed potatoes, rice, or roasted vegetables.
Serving and Storage Tips
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