Oven Baked Brisket With Smoky Mushroom Onion Sauce

What You’ll Need

• 2–3 lbs grass-fed brisket

• 8 oz mushrooms (cremini, oyster, or button), sliced

• 1 medium yellow onion, thinly sliced

• 16 oz grass-fed beef bone broth

• 4 green onions (or 2 spring onions/ramps), tops sliced halfway down and whites split

• 6–8 tbsp smoky spice blend (we love The Spice Guy Buffalo Black Gold)

• 4 tbsp high-heat oil (grapeseed, lard, or tallow)

• Salt & pepper (optional, to taste)

Let’s Cook

1. Preheat the oven to 350°F. Pat brisket dry and coat generously with your smoky spice blend.

2. Sear the brisket. Heat 3 tbsp oil in a heavy cast-iron Dutch oven or oven-safe pot over high heat until nearly smoking. Sear the brisket 2–3 minutes per side until a crust forms. Remove and set aside.

3. Build the base. Add remaining 1 tbsp oil to the pot. Sauté sliced onion for 3 minutes over medium-high heat. Increase heat to high, pour in beef broth, and scrape the bottom of the pan to deglaze. Stir in mushrooms.

4. Combine and braise. Place seared brisket on top of the mushrooms and onions. Add split green onions and half of the chopped green onion tops. Cover with lid and transfer to the oven.

5. Cook low and slow. Bake for 2 hours, checking every 30 minutes to ensure liquid hasn’t reduced too much (add water if needed).

6. Rest and slice. Remove brisket and rest for 10–15 minutes before slicing against the grain.

7. Finish the sauce. The broth should have reduced into a rich sauce. If it’s still thin, return the pot to the stovetop (without brisket) and simmer over medium-high heat until thickened.

8. Serve and enjoy. Spoon sauce over sliced brisket and garnish with remaining green onion tops.