By Chef Laura Frankel
This brisket is slow dry roasted instead of the usual braised method of cooking. The final result is a tender, flavorful brisket that is beefy and acts like a blank canvas for the delicious BBQ sauce. Because the brisket is slow roasted, it does not shrink as much as the classic braising method and will stay juicy as well.
2 tablespoons mustard powder
2 tablespoons dried thyme
1 tablespoon ground ginger
¼ cup brown sugar
1 5-pound first cut brisket
2 large Spanish onions, diced
3 medium carrots, diced
3 ribs of celery, diced
1 head of garlic, unpeeled, cut in half horizontally
Place a large sauté pan lightly coated with olive oil over medium high heat. Salt and pepper the brisket on both sides. Brown the brisket in the pan on one side until it is deep dark brown. Turn the brisket and brown the other side. Remove the brisket and cool.
Combine the ingredients for the rub in a bowl.
Rub the brisket with a little olive oil. Generously coat the brisket on both sides with the rub. Place the vegetables in the insert for the slow cooker. Lay the brisket, fat side up on top of the vegetables. Cook on LOW for 8-10 hours or until a fork inserted in the brisket slides out with no resistance. Or, place a bed of chopped vegetables in a shallow pan (this will keep the brisket from stewing in its juices; this recipe is a dry roasted brisket). Place the rubbed brisket on top and cover tightly with parchment paper and then foil. (I do not like foil touching my food directly) Place in a 250-degree oven and cook for 8 hours or until a fork piercing the meat can be removed with no resistance.
Discard the vegetables but save the pan juices. Cool the brisket completely before pulling. Toss with pan juices to keep moist.
While the brisket is still warm, place it on a cutting board. Insert a fork into one end and pull the meat with another fork. The brisket will shred into nice pieces.
Toss the brisket with the BBQ sauce and keep warm in an oven until ready to serve.
Recipe: Kosher, meat