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Spiced Rubbed Oven Seared Silan Brisket
This technique for 36-hour, spice-rubbed, oven-seared, soft, buttery brisket is pretty much hands off. Once you follow my #1 Brisket Golden Rule: Rest After You Rub, you will never make...
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 190°C.
- Allow brisket to come to room temperature for 1 hour.
- Lightly coat the bottom of a Dutch oven or baking dish (large enough to hold the brisket and onions) with oil.
- Add onions and season with salt and pepper. Place brisket on top of onions.
- Roast at 190°C, uncovered, for 30 minutes on each side.
- Pour and brush silan over brisket then pour over the broth. Lower the oven temperature to 150°C. Cover brisket and continue cooking at 150°F for about 3 hours or until a fork can be inserted into and removed from the center of the brisket with no resistance.
- Carefully remove brisket to a cutting board and let rest for 20 minutes.
- Cover loosely with foil if you will be serving immediately.
- Slice brisket against the grain and arrange on a platter. Serve with onions and pan juices.
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Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/spiced-rubbed-oven-seared-silan-brisket/
Spiced Rubbed Oven Seared Silan Brisket
This technique for 36-hour, spice-rubbed, oven-seared, soft, buttery brisket is pretty much hands off. Once you follow my #1 Brisket Golden Rule: Rest After You Rub, you will never make…
Ingredients
- RUB
- 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 oil
- 8 large 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 190°C.
- Allow brisket to come to room temperature for 1 hour.
- Lightly coat the bottom of a Dutch oven or baking dish (large enough to hold the brisket and onions) with oil.
- Add onions and season with salt and pepper. Place brisket on top of onions.
- Roast at 190°C, uncovered, for 30 minutes on each side.
- Pour and brush silan over brisket then pour over the broth. Lower the oven temperature to 150°C. Cover brisket and continue cooking at 150°F for about 3 hours or until a fork can be inserted into and removed from the center of the brisket with no resistance.
- Carefully remove brisket to a cutting board and let rest for 20 minutes.
- Cover loosely with foil if you will be serving immediately.
- Slice brisket against the grain and arrange on a platter. Serve with onions and pan juices.