Pastrami-Spiced Brisket

By Brie

This Top Chef shares a recipe that he makes for his family. Richard Blais

Ingredients

• 3-4 pounds Brisket (fatty end)
• 1/2 cup Coriander Seeds
• 1/4 cup Black Pepper
• 2 tablespoons Cayenne Pepper
• 1/4 cup Salt
• 1 cup Dark Brown Sugar
• 3/4 cup Yellow Mustard
• 2-3 tablespoons Vegetable Oil

Preparation

Step 1

Rinse the beef brisket under cold water and pat dry with a towel. Season the meat with the salt, black pepper, coriander, and cayenne pepper

Warm the oil in the roasting pan on top of the stove over moderately high heat until just smoking. Sear the brisket on all sides. When the meat is browned on all sides, remove it to a platter to rest, covered, until cool, about 20 minutes.

Meanwhile, arrange 2 sheets of aluminum foil on a work surface. Make sure the sheets are large enough to envelop the piece of brisket entirely. Set aside.

Preheat the oven to 300.

In a mixing bowl, mix the brown sugar and mustard to make a paste. Rub the brisket with the mustard paste and place atop the foil sheets, making sure to get every last bit of the paste.

Thoroughly wrap the brisket in the foil so that no mustard paste can escape. Place the brisket on the top of a roasting rack.

Cook for 10 hours. The brisket is finished when an inserted pairing knife pulls away with ease.