Baked Beef Brisket in the Manner of Pastrami Recipe
I really like baked beef in the oven, but it was rarely possible to achieve softness and the desired taste. And here I always get juicy, tender and very tasty meat. It is great both hot and cold for a sandwich or just to eat a piece is a pleasure. In general, this recipe has become my favorite: easy, delicious and liked by the whole family. I am glad to share this discovery with you.
Servings 10
Cook Time 1340 minutes
Instructions
- We will prepare everything necessary.
- Mix mustard with Worcestershire sauce and grate beef mixture. This time I didn't have Dijon mustard, and I used French. In a mortar, mash black pepper with peas and coriander seeds. Add salt. Rub the beef from all sides with the resulting mixture.
- Put the meat in the refrigerator (or other cool place) for 12 hours. Not a cover. Be prepared for the fact that if you use the refrigerator, it will have to be ventilated.
- After 12 hours, wrap the pickled meat in a double layer of foil. Place on a baking sheet or baking dish and put in the oven for 8-12 hours at a temperature of 90-100 degrees.
- Remove the meat from the foil. Preheat the oven to the maximum and put the meat there until a golden crust forms.
- Bon appetit!