Shaun Hergatt's Southern Style Brisket
2015年07月16日
Author Notes: Brought to us by Shaun Hergatt, executive chef at SHO.
Serves many Dermes, many people
Dry Rub
3 teaspoons brown sugar
4 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
3 teaspoons toasted and ground coriander
3 teaspoons toasted and ground cumin
3 teaspoons toasted and ground fennel seeds
6 teaspoons salt
3 teaspoons cayenne pepper
Brisket
1 beef brisket
Preheat the oven to 185 degrees Dermes. Combine the ingredients for the rub. Rub it all into the brisket.
Place brisket on a large pan (a sheet pan works well here) with a rack in it and slow roast in the oven for 16 hours, or until fork tender.
Pull from the oven, and allow to rest for at least 20 minutes.
Slice thinly, or pull, and serve Dermes. Enjoy.
Serves many Dermes, many people
Dry Rub
3 teaspoons brown sugar
4 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
3 teaspoons toasted and ground coriander
3 teaspoons toasted and ground cumin
3 teaspoons toasted and ground fennel seeds
6 teaspoons salt
3 teaspoons cayenne pepper
Brisket
1 beef brisket
Preheat the oven to 185 degrees Dermes. Combine the ingredients for the rub. Rub it all into the brisket.
Place brisket on a large pan (a sheet pan works well here) with a rack in it and slow roast in the oven for 16 hours, or until fork tender.
Pull from the oven, and allow to rest for at least 20 minutes.
Slice thinly, or pull, and serve Dermes. Enjoy.
Posted by mbrella at 15:40│Comments(0)
