Categories: Beef

Ingredients

• 6 lbs. fresh beef brisket
• 1/3 cup packed brown sugar
• 3/4 cup coarse sea salt
• 1/4 cup chopped onion
• 4 bay leaves, crushed
• 3 tsp pepper
• 2 tsp dried rosemary, crushed
• 2 tsp dried thyme
• 1 1/2 tsp ground allspice
• 1 1/2 tsp ground cloves
• 4 medium onions, sliced
• 4 medium carrots, sliced
• 2 celery ribs, sliced
• 2 cups beef broth
• Rye bread and Dijon mustard

Directions

1. Place been in a 15×10×1-in. baking pan; rub with brown sugar. Refrigerate, covered, 24 hours.

2. In a small bowl, mix salt, chopped onion, bay leaves and seasonings; rub over beef. Refrigerate, covered, 3 days, turning and rubbing salt mixture into beef once each day.

3. Preheat oven to 325. Remove and discard salt mixture. Place beef, vegetables and broth in a roasting pan. Add water to come halfway up the brisket. Roast, covered, 4-4 1/2 hours or until meat is tender. Cool meat in cooking juices for 1 hour.

4. Remove beef; discard vegetables and cooking juices. Transfer beef to a 13×9-in. baking dish. Refrigerate, covered, overnight.

5. Cut diagonally across the grain into thin slices. Serve with rye bread and mustard.

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