This technique for 36-hour, spice-rubbed, oven-seared, soft, buttery brisket is pretty much hands off. Once you follow my #1 Brisket Golden Rule: Rest After You Rub, you will never make brisket any other way again. The 24- to 36-hour chill-lax time in the fridge (whether with a spice rub or just S+P) tenderizes the meat to a toothsome, luscious, succulent buttery consistency like you’ve never known before.
Spice Rubbed Oven Seared Silan Brisket
Servings
8 Servings
Ingredients
- 1 tablespoon dried chopped onion or onion powder
- 1 tablespoon dried chopped garlic or garlic powder
- 1 tablespoon sweet, hot, or smoked paprika
- 1 tablespoon demerara or brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon dry mustard
- 1 teaspoon cumin
- 1 teaspoon cayenne or to taste
- Kosher salt
- Freshly cracked black pepper
- Kosher salt
- Freshly cracked black pepper
- 4- pound beef brisket second cut
- Extra virgin olive oil
- 8 large onions peeled and thickly sliced
- 1 cup silan date honey
- 2 cups chicken or beef broth
Instructions
- In a small bowl, mix together onion, garlic, paprika, sugar, ginger, mustard, cumin, and cayenne.
- Place brisket on a rimmed baking sheet, pat dry with paper towels, and generously season both sides with salt and pepper.
- Pat rub onto the brisket on all surfaces. Refrigerate, uncovered (or loosely covered with plastic wrap), for 24-36 hours.
- Preheat oven to 350°F.
- Allow brisket to come to room temperature for 1 hour.
- Lightly coat the bottom of a Dutch oven or baking dish (large enough to hold the brisket and onions) with oil.
- Add onions and season with salt and pepper. Place brisket on top of onions.
- Roast at 350°F, uncovered, for 30 minutes on each side.
- Pour and brush silan over brisket then pour over the broth. Lower the oven temperature to 300°F. Cover brisket and continue cooking at 300°F for about 3 hours or until a fork can be inserted into and removed from the center of the brisket with no resistance.
- Carefully remove brisket to a cutting board and let rest for 20 minutes.
- Cover loosely with foil if you will be serving immediately.
- Slice brisket against the grain and arrange on a platter. Serve with onions and pan juices.
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Thanks for asking, it should be 2 sides, it’s hard to get it sit properly for the other 2.
Where you say to “Roast at 350°F, uncovered, for 30 minutes on each side.” — Does this mean to roast it on 2 sides or to roast it on all 4? It’s an hour difference of cooking time so I want to do it as you intended… Thanks!
slice and freeze with all the sauce. thaw and then rewarm gently. ENJOY!!!!
AHHHHHH Joelle!!!! I LOVE THIS COMMENT! and obviously feel the same way! xoxo
I plan on making this and freezing for a month. Should I freeze after cutting? Should I freeze with all the sauce?
Thank you for all your help
I love to use the simanin within my recipes on Rosh Hashana. Silan is one of my favorite ingredients to use. I jumped at this recipe and it didn’t disappoint! Now I don’t wait for Rosh Hashana to make this favorite!
some people like to chill the brisket before slicing.I prefer to slice mine while still warm, as the knife slides through and I can get cleaner slices.
POTATO-POTAH-TO! To each his or her own!
separate pan juices and store in a container in the fridge. heat brisket on LOW at 250F. heat pan juices and pour over brisket to serve.
If making ahead would you slice before refridgerating? how would you reheat?
I would choose another brisket recipe. This one is totally all about the silan.
We have a full suite of brisket recipes. Enjoy!
I know that the silan will add great flavor, but my family is trying to cut back on most sugars. Can this be made without the silan?