Brisket
Estimates calculated automatically from the ingredients — not a nutrition declaration.
KI-generiertFor 3 portions
- Beef brisket½ kg
- Sweet paprika½ tbsp
- Brown sugar½ tbsp
- Garlic powder¼ tbsp
- Onion powder¼ tbsp
- Pepper¼ tbsp
- Cayenne pepper¼ tsp
- Mustard¼ tbsp
- Apple cider vinegarOr: white wine vinegar, red wine vinegar½ EL
- BeerOr: water, non-alcoholic beer30 ml
- Worcestershire sauce1 EL
- Salt½ TL
Step by step
- 1
Mix dry rub from paprika, sugar, garlic powder, onion powder, pepper, salt and cayenne.
- 2
Pat brisket dry, brush thinly with mustard, then rub generously with the rub.
- 3
Preheat oven to 110°C.
- 4
Place brisket in a roaster on a rack.
- 5
Mix apple vinegar and Worcestershire sauce with a little water.
- 6
Slow-cook brisket in oven for 5–6 hours, spritzing every 90 minutes with vinegar mixture.
- 7
Once core temperature reaches about 75°C, wrap in foil and add beer.
- 8
Continue cooking until core temperature 93°C, about 1–2 hours.
- 9
Rest wrapped for 30 minutes.
- 10
Slice thinly across the grain and serve.
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