Spiced Rubbed Oven Seared Silan Brisket

By: Jamie Geller

Category: Rosh Hashana

Prep Time:

7 mins

Cooking Time:

240 mins

Preference:

Print:

This technique for 36-hour, spice-rubbed, 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.

RUB

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 oil

8 large 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 190°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.

Roast at 190°C, uncovered, for 30 minutes on each side.

Pour and brush silan over brisket then pour over the broth. Lower the oven temperature to 150°C. Cover brisket and continue cooking at 150°F for about 3 hours or until a fork can be inserted into and removed from the center 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.