Oven Braised Brisket

Brisket, sweet potato fries and fire roasted bell peppers.

This recipe uses a 3 lb cut of fatty brisket.  It's about the biggest cut that will fit in my 12 inch saute pan that I use for oven braising.  I'm sure you could scale up the recipe quite easily if you have a more sizable roasting pan.

Start by making a dry rub:

2 tbsp of crushed mustard seed or powdered mustard

1 tbsp of chili powder
1 tbsp of paprika
1 tbsp powdered oregano

2 crushed bay leaves

1 tbsp of salt

1 tsp of black pepper

Mix all ingredients until well distributed.  Coat meat evenly with liquid smoke, then coat with dry rub.  Place into pan with the fatty side up, cover tightly and refrigerate overnight.

In the morning add:

1/4 cup fresh black coffee

1/4 cup red wine vinegar.

Cover with a tight lid and put into a 200 degree oven.

Cook for 8 hours.

After removing from the oven, strain a cup of the liquid into a saucepan.  Reduce it by half and add a few tablespoons of a tomato based BBQ sauce to make a mop for the sliced meat.

The meat can remain in the covered pan for up to an hour and still be plenty hot.

Just before serving, baste the brisket with a bit of sauce and place uncovered into a 300 degree oven for  25-30 minutes.  Baste once about halfway through.

Remove from the oven and place on a cutting board and let it rest for a few minutes.  Slice thinly against the grain, put it on the plate and top it with a teaspoon of sauce.