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!