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.
- Ready In:
- 10hrs 30mins
- 3 -4 lbs beef brisket (from fatty end)
- 1⁄4 cup coriander seed, crushed in a mortar
- 2 tablespoons kosher salt
- 2 tablespoons ground black pepper
- 2 teaspoons smoked paprika
- 1 tablespoon cayenne pepper
- 1⁄4 cup vegetable oil
- 3⁄4 cup brown sugar (packed)
- 1⁄3 cup yellow mustard
- 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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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.1Reply