Barbecued Brisket

from Shabbat Shalom:
by Susan R. Friedland

Here's a classic American dish that uses a kosher cut of meat. Its long, slow oven cooking (four to five hours) is a boon for the busy Shabbat cook. This spice rub is hot; use less cayenne if you prefer milder food.

2 tablespoons toasted cumin seeds, ground (see Note)
3 or 4 large garlic cloves, peeled and mashed 1 tablespoon dry mustard
2 teaspoons paprika
1 tablespoon cayenne (or less, to taste) 1 teaspoon salt
1 tablespoon freshly ground black pepper 1/2 cup dark brown sugar
4 pounds brisket

1. Combine all the ingredients except the brisket in a small bowl. Mix well.
2. Rub the spice mixture into the brisket and let it sit for an hour or two in a roasting pan.
3. Preheat the oven to 300 degrees.
4. Cook the brisket in the oven for 1 hour; turn and cook for another hour.
5. Cover the brisket with foil or a lid and let it cook undisturbed for 2 to 3 hours.
6. Remove the brisket from the oven and let it sit for 15 minutes before slicing.

NOTE: Toast cumin seeds in dry cast-iron skillet over medium heat. Toss continuously for about 5 minutes, watching carefully. They turn from toasted to burned quickly. Grind the seeds in a mortar with a pestle or in an electric grinder.

A whole brisket is best for this. Ask the butcher to trim it, or do it yourself. The first cut is lean, and though good, it will yield a somewhat dry finished dish.

AHEAD OF TIME NOTE: This can be made in advance and reheated.

© 1999 by Susan R. Friedland