Oven Barbecued Beef Brisket
Recipe GLPR9fb8f20c17a147
A slow-roasted beef brisket seasoned with a warm blend of cumin, coriander, and cinnamon with a touch of heat from cayenne pepper and black pepper. The meat is cooked low and slow in the oven until tender, rendering out much of the fat. After a final resting period, the brisket becomes succulent and deeply flavorful—perfect as a centerpiece for any meal.
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Ingredients
2 tablespoons ground cumin seed
2 tablespoons ground coriander seed
2 cloves garlic, finely chopped
½ cup dark brown sugar
1 tablespoon cayenne pepper
1 teaspoon salt
1 tablespoon ground black pepper
¼ teaspoon ground cinnamon
3½ pounds fresh beef brisket
Directions
Preheat your oven to 300°F.
In a small bowl, combine the ground cumin, ground coriander, finely chopped garlic, dark brown sugar, cayenne pepper, salt, ground black pepper, and ground cinnamon. Stir until well mixed to create a dry rub.
Place the beef brisket on a cutting board. Generously rub the seasoning mixture all over the surface of the meat, pressing it in gently so it adheres.
Transfer the seasoned brisket to a roasting pan and place it in the preheated oven.
Cook uncovered for 1 hour. Then turn the brisket over and cook uncovered for another hour.
Cover the roasting pan with a tight-fitting lid and continue cooking for 2½ to 3 hours more, until the meat is very tender and much of the fat has rendered out.
Carefully remove the pan from the oven and use a turkey baster or spoon to draw off and discard the rendered fat from the bottom of the pan.
Remove the brisket from the pan and let it rest on a cutting board for 20 to 30 minutes before slicing and serving.
