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–+ servings
glazed brisket

Glazed Brisket Slab with Red Cabbage Relish

Prep Time 20 minutes
Total Time 20 minutes
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Servings

8 Servings

Ingredients

  • 3 - 4 lbs whole piece ready-cooked smoked brisket when ordering this, explain to your butcher that you want it already cooked and smoked and that it should be a whole piece, as per picture
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • 1/3 cup tomato sauce
  • 1 Tbsp red wine vinegar
  • 1 red cabbage finely shredded
  • 1 large carrot peeled and finely shredded
  • 1 large red onion peeled and thinly sliced
  • 2 large paprika peppers deseeded and finely shredded
  • 1 cup red wine vinegar
  • 1 cup olive oil
  • 1/4 cup fresh lime juice
  • 1/4 cup finely chopped coriander or cilantro
  • 1/4 cup brown sugar
  • 2 tsp finely grated orange zest
  • pinch of ground allspice
  • 1 Tbsp cumin seeds or1/2 tsp ground cumin
  • 1 bay leaf
  • 1 –1 1/2 tsp salt
  • 1 tsp ground black pepper

Instructions

  • Preheat the oven to 320 °F.
  • Wash the whole piece of already cooked brisket under cold running water to remove any excess salt. It can be left to soak in a bowl of water for an hour, changing the water after 30 minutes. Pat dry with a paper towel.
  • Cut two large pieces of foil and position them in a roasting pan, one running lengthways and the other on top of it running widthwise.
  • Place the brisket in the centre of the pan.
  • In a bowl, mix all the glaze ingredients until well blended and pour over the brisket. You can sprinkle about a tablespoon of coriander over the sauce to give it that "pastrami" flavour.
  • Draw the sides of the foil up to the centre and ‘balloon’ the foil around the meat so that there’s a pocket of air between the meat and the foil.
  • Bake for about 1½ hours, by which time you should have a soft tender brisket coated in a lovely sticky glaze.
  • Slice and serve on fresh rye bread (On Pesach serve on a bed of mashed potato !) with the red cabbage and cucumber relishes below.
  • Cabbage Relish
  • Blanch the cabbage in a large saucepan of salted boiling water for 2 minutes. You literally drop all the cabbage into the boiling water, ensure it's immersed and then remove it once it's all been dunked.
  • Drain well in a colander and allow to cool.
  • Transfer to a large bowl and toss with the carrot, onion and paprika peppers. Set aside.
  • To make the dressing, whisk all the ingredients together in a bowl or shake up in a jar.
  • Once the sugar has dissolved, let it stand for 20–30 minutes, remove the bay leaf and pour over the red cabbage relish. Refrigerate if not using immediately.