Slow-Simmered Kansas City Beef Brisket with Tangy Barbecue Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Tender beef brisket slow-cooked in a rich, tangy Kansas City-style barbecue sauce that balances smoky, sweet, and slightly spicy flavors. This American-inspired beef recipe, ready in about 285 minutes, pairs beef brisket, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs, trimmed beef brisket
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp olive oil
• 2 tbsp yellow mustard
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 2 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp hot sauce
• 1 cup water

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Instructions

1. Step 1: Rub 3 lbs trimmed beef brisket evenly with 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, and 1 tsp onion powder. Let rest at room temperature for 30 minutes.
2. Step 2: Preheat a large Dutch oven over medium-high heat and add 2 tbsp olive oil. Sear the brisket on all sides for about 4 minutes per side until well browned.
3. Step 3: In a bowl, whisk together 2 tbsp yellow mustard, 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup packed brown sugar, 2 tbsp Worcestershire sauce, 1 tsp smoked paprika, and 1 tsp hot sauce.
4. Step 4: Pour the barbecue sauce mixture over the brisket in the Dutch oven and add 1 cup water. Bring to a simmer, cover, and reduce heat to low. Cook for 3.5 to 4 hours, turning brisket halfway, until fork-tender.
5. Step 5: Remove brisket and let rest for 15 minutes before slicing thinly against the grain. Serve drizzled with the thickened barbecue sauce from the pot.