Beef brisket with pepper, paprika and mustard in the oven
4 servings
600 minutes
Brisket of beef with pepper, paprika, and mustard is a true embodiment of the American culinary tradition of slow cooking. This recipe has roots in Texas cuisine, where meat is simmered at low temperatures, gaining tenderness and a rich aroma of spices. The blend of paprika, Adyghe salt, black peppercorns, and Dijon mustard creates a harmonious balance of flavors – from spicy to slightly sweet. Long baking in the oven reveals the depth of flavor in marbled beef, making it juicy and tender. Serving with salad leaves and cherry tomatoes adds freshness and contrast. This brisket is perfect for both family dinners and festive gatherings, impressing with its rich taste and appetizing crust.
1
Wash and dry the meat.
2
Sprinkle with Adyghe salt.
- Adyghe salt (garlic-herb salt): to taste
3
Sprinkle with paprika.
- Paprika: to taste
4
Spread with Dijon mustard.
- Dijon mustard: to taste
5
Cover with peppercorns.
- Black peppercorns: 4 tablespoons
6
Wrap the meat in foil and place it in the refrigerator overnight (for 8 hours).
7
Take the meat out of the fridge and place it on a baking tray lined with parchment.
8
Put the meat in the oven at 120 degrees for 8 hours.
9
Remove from the oven, take out of the foil, and place in a baking dish.
10
Put in the oven for another 2 hours at 180 degrees.
11
Remove from the oven and let cool. Garnish with herbs and cherry tomatoes for serving.
- Cherry tomatoes: 5 piece
- Mixed salad leaves: 50 g
