Oven Seared Silan Brisket - Joy of Kosher

Spice Rubbed Oven Seared Silan Brisket

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Caramelized Onion Brisket

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. 

     

  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

Rub:

  • 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

Brisket:

  • 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

Preparation

1. In a small bowl, mix together onion, garlic, paprika, sugar, ginger, mustard, cumin, and cayenne. 

2. Place brisket on a rimmed baking sheet, pat dry with paper towels, and generously season both sides with salt and pepper.

3. Pat rub onto the brisket on all surfaces. Refrigerate, uncovered (or loosely covered with plastic wrap), for 24-36 hours. 

4. Preheat oven to 350°F.

5. Allow brisket to come to room temperature for 1 hour. 

6. Lightly coat the bottom of a Dutch oven or baking dish (large enough to hold the brisket and onions) with oil. 

7. Add onions and season with salt and pepper. Place brisket on top of onions. 

8. Roast at 350°F, uncovered, for 30 minutes on each side. 

9. 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. 

10. Carefully remove brisket to a cutting board and let rest for 20 minutes. 

11. Cover loosely with foil if you will be serving immediately. 

12. Slice brisket against the grain and arrange on a platter. Serve with onions and pan juices.

Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2016. Subscribe Now.