Spicy Brisket Recipe
This Spicy Brisket is a show-stopping dish that combines the deep flavors of smoked paprika, brown sugar, and a mix of aromatic spices with the robustness of beef brisket.
Ingredients
For the rub:
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground black pepper
- 1 tsp cayenne pepper optional
- 1 tsp dried oregano
- salt to taste
For the brisket:
- 2 kg beef brisket
- 2 tbsp sunflower or canola oil
- 1 cup beer or beef broth
- 2 bay leaves
Instructions
- Prepare the Rub: In a small bowl, combine all the rub ingredients and mix well.
- Rub the Brisket: Rinse the brisket under cold water and pat dry with paper towels. Generously apply the rub all over the brisket, ensuring all sides are coated. Allow the brisket to sit with the rub for at least 1 hour, but overnight in the fridge is ideal for better flavour penetration.
- Preheat the Oven: Preheat your oven to 150°C (300°F).
- Sear the Brisket: In a large oven-safe skillet or Dutch oven, heat the oil over medium-high heat. Once hot, sear the brisket on both sides until a crust forms, about 3-4 minutes per side. Remove the brisket and set it aside momentarily.
- Prepare for Roasting: Pour the beef broth or beer into the pan to deglaze, scraping up any browned bits with a wooden spoon. Place the brisket back into the pan and add the bay leaves.
- Oven Roast: Cover the skillet or Dutch oven with a lid or tightly with foil. Transfer to the preheated oven and roast for about 3-4 hours, or until the brisket is tender and easily pulls apart with a fork.
- Rest and Slice: Once cooked, remove the brisket from the oven and let it rest for about 15 minutes. Slice against the grain for maximum tenderness.
- Serve and Enjoy: Serve the brisket slices with your favourite sides. The smoky and spicy flavours from the rub will give the brisket a unique taste that's sure to impress!
- Dobar tek!
Notes
Brisket Gravy Recipe
Brisket gravy is one of those little extras that makes a good dinner feel even better. It is rich, savory, and full of all the deep flavor left behind in the pan, which means you are making the most of every bit of that beautiful brisket. I love serving it spooned over slices of meat, mashed potatoes, or even warm bread, because it pulls the whole meal together in the coziest, most comforting way.
Main ingredients:
- Pan drippings from the roasted brisket
- 2 tablespoons all-purpose flour
- 1 cup beef broth (additional to drippings)
- Salt and pepper, to taste
- Optional: 1 teaspoon Worcestershire sauce for added depth of flavor
How it’s made:
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Collect the Drippings: After removing your brisket from the baking pan, pour the drippings into a bowl through a fine mesh strainer to remove any solid bits.
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Skim the Fat: Allow the drippings to settle for a few minutes. Skim off and discard most of the fat that rises to the top, leaving about 2 tablespoons of fat with the juices.
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Make a Roux: Return the reserved fat and juices to the pan and heat over medium heat. Sprinkle the flour over the fat and whisk continuously for about 2 minutes to cook off the raw flour taste and form a roux.
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Add the Broth: Gradually add the beef broth to the roux, whisking continuously to prevent lumps. Scrape up any browned bits from the bottom of the pan as you whisk; these bits add a lot of flavors.
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Season and Simmer: If using, add the Worcestershire sauce. Season with salt and pepper to taste. Continue to whisk and simmer the gravy for about 5 minutes, or until it has thickened to your desired consistency.
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Adjust Consistency and Seasoning: If the gravy is too thick, add a little more broth or water until you reach the desired consistency. Taste and adjust the seasoning as needed.Serve: Serve the gravy hot, poured over slices of brisket or alongside for dipping.