Brisket With Coriander, Black Pepper and Brown Sugar

"Recipe by chef Richard Blais. From his cookbook, "Try This At Home" and published in the USA Today magazine."
 
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photo by ElizabethKnicely photo by ElizabethKnicely
photo by ElizabethKnicely
photo by ForeverMama photo by ForeverMama
photo by ElizabethKnicely photo by ElizabethKnicely
Ready In:
10hrs 30mins
Ingredients:
9
Serves:
10
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ingredients

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directions

  • Rinse the brisket under cold water and pat dry. Season with the coriander, salt, pepper, paprika and cayenne.
  • 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.
  • Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop the brisket on a work surface.
  • Preheat the oven to 300 deg F.
  • 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.
  • Tightly wrap the brisket in the foil so that no mustard paste can escape.
  • 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.
  • Unwrap the brisket, slice and serve with mashed potatoes.
  • Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.
  • 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.

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Reviews

  1. This brisket came out really tender and flavorful. Seasoning blend was spot on, however, I didn’t use all the coriander mix because wasn’t sure if the intent is to use the whole thing, given the amount of salt. I think I used a little more than half. Also, found that it was tender at about 8 hours (used 3.47 lbs brisket), but understand that ovens differ. The flavors in this brisket will make fantastic sandwiches, especially paired with some sliced onion. I don’t know if I’m dreaming or what, but the flavors are very NY to me. Can’t wait to eat the sandwiches tomorrow! Thank you, dyonyte, for sharing! Made it for FYC.
     
    • Review photo by ForeverMama
  2. Thank you for such a wonderful brisket! I made this tonight as my husband's birthday dinner along with cabbage and roasted potatoes and everyone loved it! I will gladly make this again for other special occasions. Thank you very much duonyte! Made for New Kids On The Block tag game.
     
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RECIPE SUBMITTED BY

My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!
 
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