2 Tbsp each of garlic pwd, onion pwd, white pepper, mild paprika
~1 Tbsp each of coriander, cinnamon, chipotle
pinch of cloves
BASTING SAUCE-
1/2 c nomato (see recipe) or ketchup
1 1/2 c apple cider vinegar
1 Tbsp sugar
2 tsp salt
1-2 tsp chipotle
-MEDLEY-
carrots
onions
simple oil, salt
Instructions
Mix dry ingredients together and then add enough of basting sauce to make a paste. Rub in
paste over brisket on all sides and place in roasting pan, fat side down, covered in the fridge
(with aluminum foil if no lid) for 24 hours.
Take brisket, and basting sauce, out of fridge 30-60 min before cooking. Preheat oven to
325. Fry up coarsely julienne chopped carrots and coarsely chopped onions to go on top of
brisket with salt and simple oil.
Put brisket in pan with lid (or foil) and pour rest of basting sauce and
some red wine around it (without disturbing the paste) so as bring liquid level to at least half
the height of the brisket. Gently, with a large meat fork pick up one side of brisket and then
the other to allow sauce to flow under meat, making sure not to disturb paste on either side
of brisket. Spread around cooked carrot and onion medley. Bake 3 - 3 1/2 hours. (For last
half hour turn brisket upside down?)
When serving flip brisket again so it's fat side is down.
Originally Submitted
4/6/2012
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