Brisket With Coriander, Black Pepper And Brown Sugar

1. 1

   Rinse the brisket under cold water and pat dry. Season with the coriander, salt, pepper, paprika and cayenne.

2. 2

   Heat the oil in a roasting pan until just smoking. (Make sure area is well-ventilated). Sear the brisket until browned on all sides. Remove to platter, cover, and let stand about 20 minutes.

3. 3

   Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop the brisket on a work surface.

4. 4

   Preheat the oven to 300 deg F.

5. 5

   Mix the brown sugar and mustard in a small bowl to make a small paste. Rub the brisket with the paste and place on top of the foil sheets.

6. 6

   Tightly wrap the brisket in the foil so that no mustard paste can escape.

7. 7

   Place the brisket on a roasting rack set in a roasting pan and cook for 10 hours; when done, a paring knife should pierce the meat with ease. Let cool slightly.

8. 8

   Unwrap the brisket, slice and serve with mashed potatoes.

9. 9

   Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.

10. 10

    Note: I made this last weekend with beef ribs - just the rub, not the paste. I sectioned the ribs and rubbed with the spice mixture, then threw into the slow cooker for about ten hours on low. Very tender and flavorful. So, another option.

* Per serving · 4 servings · Values may vary.

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