Spice Rubbed Oven Seared Silan Brisket

Tags: Rosh Hashana, Yom Tov
Category: Uncategorized

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The technique for 36-hour, spice-rubbed, oven-seared, soft, buttery brisket is pretty much hands off. Once you follow Jamie Geller’s #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 Salt +Pepper) tenderizes the meat to a toothsome, luscious, succulent buttery consistency like you’ve never known before.

1 Tbsp dried chopped onion or onion powder

1 Tbsp dried chopped garlic or garlic powder

1 Tbsp (sweet, hot, or smoked) paprika

1 Tbsp demerara or brown sugar

1 tsp ground ginger

1 tsp dry mustard

1 tsp cumin

1 tsp cayenne (or to taste)

Kosher salt

Freshly cracked black pepper

Brisket

Kosher salt

Freshly cracked black pepper

4-pound beef brisket, second cut

Extra virgin olive oil8 lg onions, peeled and thickly sliced

1 cup silan (date honey)

2 cups chicken or beef broth

In a small bowl, mix together onion, garlic, paprika, sugar, ginger, mustard, cumin, and cayenne.

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

Pat rub onto the brisket on all surfaces. 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.