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Recipe: All Day Spiced Brisket
Similar Categories: All, Day, Spiced, Brisket
All-Day Spiced Brisket
1 boneless rolled brisket, about 4 lbs
1 tbsp honey, melted
2 fresh bay leaves
salt and pepper, to taste
Spicy Hot Rub
2 tsp cinnamon
2 tsp cumin
1 tsp coriander
1 tsp cayenne pepper, to taste
Up to 24 hours before cooking, prepare the rub by mixing together.
Rub the brisket all over with the honey, then rub all over with
the spices. Place the meat on a double thickness of foil large
enough to enclose it, then slide the bay leaves into the rolls in
the brisket. Fold over the foil, making sure all the seams are
securely sealed. Refrigerate until required.
Remove the meat from the refigerator 30 minutes before cooing so
it comes to room temperature; do not open the foil. Preheat the
oven to 225 degrees. Line a roasting pan with a layer of foil.
Place the meat in the pan and roast for 5 hours, until the meat
feels soft when pressed through the foil. Remove from the oven
and leave to rest for 20 minutes before slicing.
To serve, unwrap the meat. Transfer any juices accoumulated in the
foil to a saucepan over medium heat and reheat.
Taste and add salt and pepper. Remove teh bay leaves, slice
thinly and serve with the cooking juices spooned over.
1 boneless rolled brisket, about 4 lbs
1 tbsp honey, melted
2 fresh bay leaves
salt and pepper, to taste
Spicy Hot Rub
2 tsp cinnamon
2 tsp cumin
1 tsp coriander
1 tsp cayenne pepper, to taste
Up to 24 hours before cooking, prepare the rub by mixing together.
Rub the brisket all over with the honey, then rub all over with
the spices. Place the meat on a double thickness of foil large
enough to enclose it, then slide the bay leaves into the rolls in
the brisket. Fold over the foil, making sure all the seams are
securely sealed. Refrigerate until required.
Remove the meat from the refigerator 30 minutes before cooing so
it comes to room temperature; do not open the foil. Preheat the
oven to 225 degrees. Line a roasting pan with a layer of foil.
Place the meat in the pan and roast for 5 hours, until the meat
feels soft when pressed through the foil. Remove from the oven
and leave to rest for 20 minutes before slicing.
To serve, unwrap the meat. Transfer any juices accoumulated in the
foil to a saucepan over medium heat and reheat.
Taste and add salt and pepper. Remove teh bay leaves, slice
thinly and serve with the cooking juices spooned over.
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