When Paul finished with the brisket, we ended up with two pieces. The A.”flat”, which corned beef, pastrami and your meat market trimmed brisket is made from. And, the B.”point”, which is much thinner and the grain runs in a different direction. I saved it for a later recipe.
Paul and I went to New Orleans for the New Year and enjoyed the most amazing Tuscan pork rib prepared by our brother-in-law, Mike. That recipe was my inspiration for this brisket. After the meat was trimmed I combined all the ingredients (recipe below) and basically made a dry rub. I then place the brisket in a zip lock bag for about 24hrs.
- 2 tablespoon(s) extra-virgin olive oil
- 2 tablespoon(s) chopped rosemary leaves
- 1 1/2 tablespoon(s) kosher salt
- 1 1/2 tablespoon(s) fennel seeds
- 2 teaspoon(s) freshly ground black pepper
- 2 teaspoon(s) chopped sage
- 2 teaspoon(s) chopped thyme
- 2 teaspoon(s) sweet paprika
- 1 teaspoon(s) crushed red pepper
- 1 teaspoon(s) ground coriander
- 1/2 teaspoon(s) ground allspice
- Balsamic glaze (at very end, to taste)
- 3 tablespoon(s) balsamic vinegar, preferably one aged for at least 5 years
Preheat the oven to 400 degrees. Prepare your meat by trimming excess fat. Watch this video on how to trim your brisket (it goes on to tell you how to barbecue it).
I used our large rectangular platter. I coated the platter in olive oil and then added the aged balsamic vinegar.
After trimming your brisket, mix all of the dry ingredients together and coat the brisket. If you have a convection oven, use that setting for approximately 20 min. You want the top to sear. You can also accomplish that task with a cast iron skillet.
Cover and lower heat to 325*. Cook for 2 hours.
At the very end, brush with the balsamic glaze. Check the cooking time because depending upon the thickness of the meat it will vary. It was delicious. The leftovers we will turn into BBQ sandwiches for another night.