This is a most succulent beef dish since brisket is an affordable piece of beef. Even in Belize this is an affordable cut.
Brisket comes from the lower part of the beef shoulder, so it’s a tougher piece of meat and needs to be slow-cooked. Some cooks will put it on a smoker for 18 hours, but since not everyone has a smoker a low-temp oven for a much shorter period of time will yield excellent results.
In this recipe I cook my brisket at 325 degrees for 4 hours. I like to start with a hot oven, 400 degrees for 20 minutes and then lower the temp to 325.
I’ve tried this recipe in a slow cooker, in a covered baking dish and on a large cookie sheet wrapped in aluminum foil many times. All these methods work well but I prefer to use my cast-iron Dutch oven and an old cooking method of sealing the space between the lid and the pot with a flour paste. The flour paste locks in the steam and cooks meat, and especially tougher pieces of meat so that when cooked they are tender, falling apart and off the bone.
It’s the most consistent and ideal method of cooking tougher meat. The cooked dough on the exterior of the pot isn’t edible, just a brilliant way to lock in moisture.
When seasoning your beef opt for sea salt, like Himalayan Pink sea salt and freshly cracked black pepper to heighten the flavour.
Your brisket can be made ahead and reheated on low in the oven. Leftovers make for amazing pulled-beef sandwiches and in addition the meat can be pureed to fill ravioli.
This is a great dish to prepare for large gatherings, especially family dinners. Enjoy!