Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar

Name: Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 6
Cuisine: Global
Ingredients: 1 kilograms brisket, fatty end; 2 Tbsps freshly ground black pepper; 177 milliliters packed brown sugar; 1 Tbsp cayenne pepper; 2 Tbsps kosher salt; 59 milliliters coriander seeds, crushed in a mortar or under a pan; 2 teaspoons pimentón; 59 milliliters vegetable oil; 79 milliliters yellow mustard

Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar is a gluten free, dairy free, and fodmap friendly main course. This recipe serves 6. One serving contains 554 calories, 48g of protein, and 27g of fat. This recipe is typical of Jewish cuisine. It will be a hit at your Hanukkah event. If you have under a pan, kosher salt, brown sugar, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 10 hours.

Instructions

Rinse the brisket under cold water and pat dry with paper towels. Season with the coriander, salt, black pepper, paprika, and cayenne pepper.

Ingredients you will need

Cayenne Pepper

Black Pepper

Coriander

Paprika

Water

Salt

Equipment you will use

Paper Towels

Heat the oil in a roasting pan over medium-high heat until just smoking. Sear the brisket, turning occasionally, until browned on all sides.

Ingredients you will need

Cooking Oil

Equipment you will use

Roasting Pan

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 the brisket on a work surface.

Equipment you will use

Aluminum Foil

Preheat the oven to 300°F. In a small bowl, mix the brown sugar and mustard to make a paste. Rub the brisket with the paste and place atop the foil sheets, making sure to get every last bit of the paste. Tightly wrap the brisket in the foil so that no mustard paste can escape.

Ingredients you will need

Brown Sugar

Mustard

Wrap

Dry Seasoning Rub

Equipment you will use

Bowl

Aluminum Foil

Oven

Place the brisket on a roasting rack set in a roasting pan and cook for 10 hours. A paring knife should pierce the meat with ease.

Ingredients you will need

Meat

Equipment you will use

Roasting Pan

Knife

Let cool slightly.

Unwrap the brisket, slice, and serve with the mashed potatoes. Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.

Ingredients you will need

Potato