Brisket With Coriander, Black Pepper and Brown Sugar

Recipe by duonyte
READY IN: 10hrs 30mins




  • 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.