Recipe

Very Savory Dry Rub Brisket

  •  

    I love a good piece of meat. Lately I’ve been especially liking my meat to have as much meaty flavor, texture and scent as possible. That means no more over sweetened pulled beef, sweet ribs or sweet anything for that matter. I want a piece of uber savory meat that I can sink my teeth into.

    That is what this brisket is all about. It’s a dry rub with no sugar, that is balanced out by the addition of wine to add a layered of sweetness that is perfectly balanced with the natural acidities that wine posses.

    Since these holidays are crazy, I’ve been trying to cut out as many cooking steps as humanly possible. So, for this brisket (or deckle), I skipped the searing and just started it off in the oven uncovered to help create a nice crust.

    It’s easy to make, uses simple ingredients and tastes extremely savory and satisfying!

     

  • Ingredients

    1. 1 deckle (or 1 2nd cut brisket)
    2. 2-3 yellow onions, sliced into 1/4 inch rings
    3. 1 tbsp olive oil
    4. 1 Tbsp kosher salt
    5. 2 Tbsp coarse black pepper
    6. 1 tsp ground corriander
    7. 1 tsp dried oregano (rub in your hand to smush and release oils)
    8. 2 tsp granulated garlic
    9. 1 tsp dry mustard powder
    10. 1/2 tsp cardamom
    11. 1/2 tsp paprika
    12. 1&1/4 cup red wine
    13. 1&1/4 cup beef stock

    Instructions

    1. Preheat oven to 350f (180c).
    2. Lightly grease a baking dish or 9×13 pan.
    3. Lay onions on the bottom of the pan.
    4. In a small bowl combine all the spices until thoroughly mixed.
    5. Drizzle oil on both sides of the brisket then rub the entire spice mixture into the meat.
    6. Be sure to really work the spice rubs into all the nooks and crannies of the meat.
    7. At this point, you can put meat into a ziplock bag to marinate in the fridge for 2 hours or up to overnight.
    8. You could also, skip this step (like I usually do), and just get on with the cooking!
    9. Place spiced brisket on top of the onions.
    10. Place baking dish in the oven, uncovered for 1 hour.
    11. After 1 hour, remove from the oven, and add wine and broth around the meat.
    12. Use a regular soup spoon to ladle 2 spoonfuls of wine mixture over the top of the meat.
    13. Liberally grease a large piece of foil.
    14. Wrap foil (greased side touching the meat), tightly around the baking dish.
    15. Return to oven for approximately 2 more hours, checking the meat after 1 hour and then again 30 minutes after that.
    16. The brisket is done when it is fork tender!
    17. Allow to cool for 25 min minutes before slicing.

    Notes

    1. *Letting the brisket sit in the spice rub will definitely add more flavor. If you are very organized and remember to add the spice rub the night before, you will be rewarded for your preplanning!

    **Freezer Tips

    1. Allow brisket to cool completely.
    2. Place brisket and juices into a double layer ziplock bag.
    3. Place bag into a tin pan and freeze.
    4. Once the meat and liquid is frozen you can remove the tin to create more space in your freezer.
    5. The day before you want to serve, place frozen brisket in the fridge to defrost.
    6. That day, take brisket out off the fridge in the morning and place meat and juice in a tin on the counter.
    7. Before reheating, slice brisket against the grain.
    8. Wrap pan tightly and gently reheat.
    9. Serve hot and enjoy!

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