Brisket With Coriander Black Pepper And Brown Sugar

Recipe by chef richard blais. from his cookbook, try this at home" and published in the usa today magazine."

Rinse the brisket under cold water and pat dry.

Season with the coriander , salt , pepper , paprika and cayenne.

Heat the oil in a roasting pan until just smoking.

Sear the brisket until browned on all sides.

Remove to platter , cover , and let stand about 20 minutes.

Meanwhile , arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop the brisket on a work surface.

Preheat the oven to 300 deg f.

Mix the brown sugar and mustard in a small bowl to make a small paste.

Rub the brisket with the paste and place on top of the foil sheets.

Tightly wrap the brisket in the foil so that no mustard paste can escape.

Place the brisket on a roasting rack set in a roasting pan and cook for 10 hours.

When done , a paring knife should pierce the meat with ease.

Let cool slightly.

Unwrap the brisket , slice and serve with mashed potatoes.

Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.

I sectioned the r.

beef brisket, coriander seed, kosher salt, ground black pepper, smoked paprika, cayenne pepper, vegetable oil, brown sugar, yellow mustard