SLOW-COOKED BEEF BRISKET
¼ cup kosher salt
¼ cup chili powder
¼ cup sugar
¼ cup black pepper
1 5- to 6-pound beef brisket, not trimmed
(thick layer of fat attached)
24 large potato buns
Butter for spreading on buns
SPICY MUSTARD CABBAGE SLAW
2 cups apple cider vinegar
1 cup Dijon mustard
½ cup water
¼ cup brown sugar
1 tablespoon red pepper ;akes
1 red onion, sliced thin
1 jalapeño pepper sliced thin
2 tablespoons salt
1 tablespoon fresh ground pepper
1 head cabbage, cored and sliced thin
1 carrot, ;ne julienne (matchstick cut)
10 garlic cloves, sliced thin
¼ cup ;nely chopped parsley
1. Preheat the oven to 225 degrees.
2. Combine the spices and seasonings for the brisket.
3. Rub the brisket with the spice mixture.
4. Place the brisket on a roasting rack, fat side up, and cook for approximately 24 hours, or
until the brisket’s internal temperature reaches 190 degrees.
5. Set the brisket aside. Pour the liquid from the pan into a two-quart container. After the fat
has settled on the top, skim it off and discard.
6. Allow the brisket to rest for at least an hour, then slice or chop. Pour the juice over the meat.
7. Combine all cabbage slaw ingredients and allow to marinate on the countertop for at least
two hours, tossing occasionally.
8. Split the buns into halves, then butter and toast them in the oven.
9. Pile each bun with a generous portion of brisket.
10. Top with spicy mustard cabbage slaw. n
(only 1 hour
DIFFICULTY LEVEL ON THE CLOCK SERVINGS