A very active part of the cow, brisket is tough and high in fat. But with just a little bit of patience and care, this piece of meat can be transformed into something quite magical. Our favorite is to pair it with some tacos.
The key: 1) marinate 2) cook low and slow
· 48oz Brisket
· Green onions
· Course Sea salt
· Freshly ground black pepper
· 2 - 3 fresh stems of rosemary
· 4 - 5 lightly crushed whole garlic cloves
· Salted butter
Liberally season your room temperature brisket with sea salt, freshly ground black pepper, rosemary, garlic and lime.
Marinate for a minimum of 2 hour and maximum of around 6 hours before cooking.
Preheat oven to 300° F
Pop the brisket in the oven and cook for 2.5 – 3 hours.
Towards the end, throw in some green onions (or yellow onions) for additional flavor.
After cooking, leave the brisket out to rest before cutting. This gives a chance for the meat to relax and for the juices to permeate throughout.
Dot with some butter for some extra richness and so that it can be absorbed into the meat.
Cut and serve ( tacos, sandwiches or enjoy by itself)