Richard Blais'S Brisket With Coriander, Black Pepper, And Brown Sugar

1. 1

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

2. 2

   Heat the oil in a roasting pan over medium-high heat until just smoking. Sear the brisket, turning occasionally, until browned on all sides. Remove it to a platter to cool, covered, 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 300u00b0F. In a small bowl, mix the brown sugar and mustard to make a paste. Rub the brisket with the paste and place atop the foil sheets, making sure to get every last bit of the paste. Tightly wrap the brisket in the foil so that no mustard paste can escape.

5. 5

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

6. 6

   Unwrap the brisket, slice, and serve with the mashed potatoes. Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.