Ingredients

For the brisket

• 1.2 kg (about 2⅔ lb) beef brisket flat, trimmed to a thin fat cap
• 2 tablespoons Flour & Herbs Brisket Seasoning Shop seasoning →
• 1 tablespoon neutral oil
• 2 large onions, thinly sliced
• 3 garlic cloves, chopped
• 2 tablespoons tomato paste
• 500 ml (about 2 cups) low-sodium beef stock, plus more if needed
• 1 tablespoon apple cider vinegar

For the gravy

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• Chopped parsley, optional, for serving

Directions

1. Prepare the brisket. Heat the oven to 300°F (150°C), conventional. Pat the brisket dry and rub all over with Brisket Seasoning. Choose a heavy lidded Dutch oven that fits the meat snugly.
2. Brown the meat. Heat the oil in the Dutch oven over medium-high heat. Brown the brisket for about 3–4 minutes per side, reducing the heat if the spices start to scorch. Transfer to a plate.
3. Build the braising base. Reduce the heat to medium. Add the onions and cook for about 8 minutes, stirring, until softened. Stir in the garlic and tomato paste for 1 minute. Add the stock and vinegar, scraping up the browned bits.
4. Braise gently. Return the brisket, fat side up, along with any plate juices. Liquid should reach roughly one-third to halfway up the meat; add a little stock or water if needed. Bring to a gentle simmer, cover tightly, and transfer to the oven. Braise for about 3½–4 hours, starting to check at 3 hours. The meat is ready when a fork or thin skewer enters with very little resistance; it commonly reaches around 195–205°F (90–96°C) when tender. If still firm, continue covered in 20–30 minute intervals. Check the liquid and add more if needed.
5. Rest and make the gravy. Transfer the brisket to a board, loosely cover, and rest for 20 minutes. Skim excess fat from the cooking liquid. Simmer the liquid and onions on the stovetop to reduce slightly if watery. Mix the cornstarch with cold water, stir it into the simmering liquid, and cook for 1–2 minutes until lightly thickened. Taste before adding any salt.
6. Slice across the grain. Look for the direction of the muscle fibers and slice the brisket thinly across them. Spoon over the onion gravy and add parsley if using. Serve with your preferred sides.