Richard Blaiss Brisket With Coriander Black Pepper And Brown Sugar Recipes

BRISKET WITH CORIANDER, BLACK PEPPER AND BROWN SUGAR

Steps:

• Rinse the brisket under cold water and pat dry. Season with the coriander, salt, pepper, paprika and cayenne.
• Heat the oil in a roasting pan until just smoking. (Make sure area is well-ventilated). Sear the brisket until browned on all sides. Remove to platter, cover, and let stand about 20 minutes.
• Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop the brisket on a work surface.
• Preheat the oven to 300 deg F.
• Mix the brown sugar and mustard in a small bowl to make a small paste. Rub the brisket with the paste and place on top of the foil sheets.
• Tightly wrap the brisket in the foil so that no mustard paste can escape.
• Place the brisket on a roasting rack set in a roasting pan and cook for 10 hours; when done, a paring knife should pierce the meat with ease. Let cool slightly.
• Unwrap the brisket, slice and serve with mashed potatoes.
• Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.
• Note: I made this last weekend with beef ribs - just the rub, not the paste. I sectioned the ribs and rubbed with the spice mixture, then threw into the slow cooker for about ten hours on low. Very tender and flavorful. So, another option.

RICHARD BLAIS'S BRISKET WITH CORIANDER, BLACK PEPPER, AND BROWN SUGAR

Steps:

• Rinse brisket under cold water and pat dry with paper towels. Season with coriander, salt, black pepper, paprika, and cayenne pepper.
• Heat oil in a roasting pan over medium-high heat until just smoking. Sear brisket, turning occasionally, until browned on all sides. Remove it to a platter to cool, covered, about 20 minutes.
• Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop brisket on a work surface.
• Preheat the oven to 300°F (150°C). In a small bowl, mix brown sugar and mustard to make a paste. Rub brisket with paste and place atop foil sheets, making sure to get every last bit of paste. Tightly wrap brisket in foil so that no mustard paste can escape.
• Place brisket on roasting rack set in roasting pan and cook for 10 hours. A paring knife should pierce meat with ease. Let cool slightly.
• Unwrap brisket, slice, and serve with mashed potatoes. Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.

RICHARD BLAIS PASTRAMI SPICED BRISKET RECIPE - (4.4/5)

Steps:

• Rub coriander, cayenne, salt and pepper over brisket. Sear meat. Combine mustard and brown sugar to make a paste. Spread over seared brisket. Wrap tightly in foil. Put in 275 to 300 degree oven for 10-12 hours.