Easy Oven-Seared Soy Silan Brisket

Tags: Rosh Hashana, Yom Tov
Category: Uncategorized

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Skip that messy and cumbersome stove-top sear. This technique for overnight-seasoned, oven-seared, soft, buttery brisket is pretty much hands off. Once you follow my #1 Brisket Golden Rule: Rest After You Rub, you will never make brisket any other way again. The 24- to 36-hour chill-lax time in the fridge (whether with a spice rub or just S+P) tenderizes the meat to a toothsome, luscious, succulent buttery consistency like you’ve never known before.

4 lb beef brisket, second cut

Kosher salt

Freshly cracked black pepper

Extra virgin olive oil

8 large onions, peeled and thickly sliced

2 cups chicken or beef broth

2 Tbsp soy sauce

1 cup Silan

Place brisket on a rimmed baking sheet, pat dry with paper towels, and generously season both sides with salt and pepper.

Refrigerate, uncovered (or loosely covered with plastic wrap), for 24-36 hours.

Preheat oven to 175°C.

Allow brisket to come to room temperature for 1 hour.

Lightly coat the bottom of a Dutch oven or baking dish (large enough to hold the brisket and onions) with oil.

Add onions and season with salt and pepper. Place brisket on top of onions.

Oven-sear at 175°C, uncovered, for 30 minutes on each side.

Add broth, soy sauce and brush brisket with silan. Lower the oven temperature to 150°C. Cover brisket and continue cooking at 150°C for about 3 hours or until a fork can be inserted into and removed from the centre of the brisket with no resistance.

Carefully remove brisket to a cutting board and let rest for 20 minutes. Cover loosely with foil if you will be serving immediately. Slice brisket against the grain and arrange on a platter.

Serve with onions and pan juices.