- 6
- 20 mins
- 23 mins
Ingredients
- SPICE PASTE
- Coarse salt & freshly ground pepper
- 1 tbsp sugar
- 3 dried bya leaves
- 2 tsps ground cinnamon
- 2 tsp ground coriander
- 2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/2 tsp ground cloves
- 4 garlic cloves, minced
- 1 tbsp stone ground mustard
- FOR THE BRISKET
- 1 whole beef brisket (7 pounds)
- 1 1/4 cups beer
- 1 cup fresh organge juice (from 2 oranges)
- 1 onion, sliced
- 3 beets trimmed, washed well, peeled and each cut into 8 wedges
- 1 head green cabbage, cut into 8 wedges
- 2 carrots, cut on the bias into 1 inch pieces
- Coarse salt
Preparation
Step 1
Make the spice paste: Pulse 2 tbsp salt, 1 tbsp plus 1/ 1/2 tsp pepper, the sugar, bay leaves, spices, garlic, vingegar, and mustard in a food processor.
Make the brisket: Rub spice paste all over brisket. Transfer to a 9 by 13 inch baking dish. Cover and refrigerate overnight.
Preheat oven to 350. Combine beer and juice. Top brisket with onion, surround with beets. Pour in 1 1/2 cups beer mixture. Bake covered and basting occasionally, until tender, 3 hours to 3 hours 15 minutes.
Once brisket has baked for 2 hours, place cabbage and carrots in a 2 quart baking dish. Tope with remaining beer mixture. Season with salt. Bake, covered with parchment lined foil, until tender, about 1 hour.
Slice brisket, return to liquid and serve with vegetables.
WITH LEFTOVERS make reuben Sandwiches
Use leftovers for a substantial sandwich. Shred 2 cups of the cooked cabbage, toss with 4 tsp cider vinegar and 1/2 tsp with coarse salt. Spread unsalted butter on outsides of 2 slices rye bread. Spread russian dressing (1/2 mayo and 2 tbsp chili sauce) on insides and top with swiss cheese. Add cabbage and grill sandwich.