Categories: Beef
Ingredients
- 6 lbs. fresh beef brisket
- 1/3 cup packed brown sugar
- 3/4 cup coarse sea salt
- 1/4 cup chopped onion
- 4 bay leaves, crushed
- 3 tsp pepper
- 2 tsp dried rosemary, crushed
- 2 tsp dried thyme
- 1 1/2 tsp ground allspice
- 1 1/2 tsp ground cloves
- 4 medium onions, sliced
- 4 medium carrots, sliced
- 2 celery ribs, sliced
- 2 cups beef broth
- Rye bread and Dijon mustard
Directions
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Place been in a 15×10×1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.
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In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day.
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Preheat oven to 325. Remove and discard salt mixture. Place beef, vegetables and broth in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4 1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour.
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Remove beef; discard vegetables and cooking juices. Transfer beef to a 13×9-in. baking dish. Refrigerate, covered, overnight.
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Cut diagonally across the grain into thin slices. Serve with rye bread and mustard.