Dry Rub Beef Brisket

Name: Dry Rub Beef Brisket
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 10
Cuisine: Jewish
Ingredients: 2 kilograms beef brisket; 118 milliliters beef stock; 59 milliliters lemon juice; 1 Tbsp liquid smoke; 3 Tbsps Montreal steak seasoning; 1 Tbsp red pepper flakes

The recipe Dry Rub Beef Brisket is ready in about 5 hours and 15 minutes and is definitely an awesome gluten free, dairy free, fodmap friendly, and whole 30 option for lovers of Jewish food. This recipe serves 10. This main course has 360 calories, 47g of protein, and 17g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper flakes, beef stock, liquid smoke, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It can be enjoyed any time, but it is especially good for Hanukkah.

Instructions

Preheat oven to 275 degrees F (135 degrees C).

Equipment you will use

Oven

Place the brisket in a glass baking dish, fatty-side down.

Equipment you will use

Glass Baking Pan

Mix Montreal steak seasoning and red pepper flakes together in a small bowl; rub over the brisket firmly to press into the meat. Flip the brisket and continue seasoning the fatty side.

Ingredients you will need

Dry Seasoning Rub

Red Pepper Flakes

Meat

Equipment you will use

Bowl

Stir beef stock, lemon juice, and liquid smoke together in the bowl; drizzle over the seasoned brisket. Cover the baking dish tightly with aluminum foil.

Ingredients you will need

Liquid Smoke

Lemon Juice

Beef Stock

Equipment you will use

Aluminum Foil

Baking Pan

Bowl

Roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 5 hours.

Equipment you will use

Oven

Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

Equipment you will use

Aluminum Foil

Oven

Equipment

Ingredients

Servings:

2kilograms

beef brisket 118milliliters

beef stock 59milliliters

lemon juice 1Tbsp

liquid smoke 3Tbsps

Montreal steak seasoning 1Tbsp

red pepper flakes

Recommended wine: Shiraz, Tempranillo, Zinfandel

Shiraz, Tempranillo, and Zinfandel are great choices for Beef Brisket. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. The Bunnell Family Cellar Mountain Syrah with a 5 out of 5 star rating seems like a good match. It costs about 47 dollars per bottle.