- Level
- very easy
- Marinate Time
- 12 h
- Prep Time
- 30 mins
Description
Portions: 10 to 12
Ingredients
- 4 lb. (2 kg) beef brisket
- Dry rub
- 1/4 cup
- brown sugar
- 60 ml
- 1/4 cup
- salt
- 60 ml
- 3 tbsp
- paprika
- 45 ml
- 3 tbsp
- smoked paprika
- 45 ml
- 2 tbsp
- ground cumin
- 30 ml
- 2 tbsp
- ground coriander
- 30 ml
- Honey glaze
- 1 cup
- honey
- 250 ml
- 1/4 cup
- whole-grain mustard
- 60 ml
- Juice and zest from 1 lemon
- Pickled cabbage
- 1/2
- red cabbage, thinly sliced
- 2
- carrots, julienned
- 1 cup
- white vinegar
- 250 ml
- 1/2 cup
- water
- 125 ml
- 1/3 cup
- sugar
- 80 ml
- Salt and pepper
- Bread and condiments
- Country-style bread slices, toasted
- Mustard
Directions
- Step 1
- Coat the brisket with the dry rub mixture. Place in the fridge for 12 hours or overnight.
- Step 2
- Preheat the oven to 135°C (275°F). Transfer the brisket to a large baking dish, cover, and cook approximately 6 hours, or until meat is fork tender. Add a bit of water to the baking dish if necessary.
- Step 3
- In the last hour of cooking, brush the meat with the honey glaze.
- Step 4
- Let the meat rest before thinly slicing.
- Step 5
- Pickled cabbage: in a pot, bring the vinegar, water, and sugar to a boil. Let cool then pour over the cabbage and carrots. Season with salt and pepper.
- Step 6
- Slather the grilled slices of bread with mustard, then top with brisket and pickled cabbage.
Tips
you can also serve the brisket in taco shells, topped with chopped salad, guacamole, fresh tomato salsa, and sour cream.
