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Spice Rubbed Oven Seared Silan Brisket
The technique for 36-hour, spice-rubbed, oven-seared, soft, buttery brisket is pretty much hands off. Once you follow Jamie Geller’s #1 Brisket Golden Rule: Rest After You Rub, you will never...
Method
- In a small bowl, mix together onion, garlic, paprika, sugar, ginger, mustard, cumin, and cayenne.
- Place brisket on a rimmed baking sheet, pat dry with paper towels, and generously season both sides with salt and pepper.
- Pat rub onto the brisket on all surfaces. Refrigerate, uncovered (or loosely covered with plastic wrap), for 24-36 hours.
- Preheat oven to 175°C.
- Allow brisket to come to room temperature for 1 hour.
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Spice Rubbed Oven Seared Silan Brisket
The technique for 36-hour, spice-rubbed, oven-seared, soft, buttery brisket is pretty much hands off. Once you follow Jamie Geller’s #1 Brisket Golden Rule: Rest After You Rub, you will never…
Ingredients
- 1 Tbsp dried chopped onion or onion powder
- 1 Tbsp dried chopped garlic or garlic powder
- 1 Tbsp (sweet, hot, or smoked) paprika
- 1 Tbsp demerara or brown sugar
- 1 tsp ground ginger
- 1 tsp dry mustard
- 1 tsp cumin
- 1 tsp cayenne (or to taste)
- Kosher salt
- Freshly cracked black pepper
- Brisket
- Kosher salt
- Freshly cracked black pepper
- 4-pound beef brisket, second cut
- Extra virgin olive oil8 lg onions, peeled and thickly sliced
- 1 cup silan (date honey)
- 2 cups chicken or beef broth
Method
- In a small bowl, mix together onion, garlic, paprika, sugar, ginger, mustard, cumin, and cayenne.
- Place brisket on a rimmed baking sheet, pat dry with paper towels, and generously season both sides with salt and pepper.
- Pat rub onto the brisket on all surfaces. Refrigerate, uncovered (or loosely covered with plastic wrap), for 24-36 hours.
- Preheat oven to 175°C.
- Allow brisket to come to room temperature for 1 hour.