Crazy Tender 6-hour Brisket
My household ate this with mashed potatoes/carrot/parnsip and a beetroot and apple slaw. I won't bother putting those up because although tasty, just give this meat a little side of of carbs and salad and you're good. It's got enough backbone to hold up anything. Also, as per the title, it's a 6-hour cook. It's mostly hands off, but start early is the name of the game.
Beef Brisket - the thick end, not the point. If you've got the point end, chop it up and use it for a stew.
3 Tablespoons Smoked Paprika
2 Teaspoons Spicy Smoked Pimenton
3 Teaspoons dried Marjoram
2 Teaspoons dried Oregano
2 Teaspoons of Dried Coriander Powder
3 Teaspoons Garlic Powder or 6 Cloves garlic, crushed and minced
1/4 Cup Lemon Juice
1 Orange Cut into rings
1 Teaspoon of Brown Sugar
Preheat oven to 150 C.
Prepare by mixing all the dry ingredients together well.
In a ceramic roasting dish put your brisket in with the fat cap up. Score the fat cap about 1.5 cm apart and the same in the other direction. Salt the fat cap well and rub it in with a drizzle of olive oil.
Flip the meat over to the meaty side, drizzle with olive oil and rub it in. From there, dust with the dry powder and then pour the lemon juice over top.
Now give it some love. Take your time to massage it into the meat. Sprinkle with salt, grind pepper over top, and then cover with rings of orange.
Next, cover the meat with a space blanket of tin-foil, and then cover the entire dish - basically trying to keep the steam inside!
Now bang that puppy into the oven for about 6 hours. Maybe longer, but i'd say no longer than 7.
When the time is up, pull it out of the oven, remove the tinfoil and you're done!
I put it on the table for everyone to tear at with a fork. Depending on taste and thickness of the meat, you might want to give it more salt.