This brisket showcases a point of slow-cooked beef short rib that becomes tender, juicy and well-flavored.
Ingredients
- 1 beef rib (about 2 to 2.5 kg)
- yellow mustard
- black pepper, coarsely ground
- ground coriander or coriander seeds
- smoked paprika
- mild paprika
- brown sugar
- salt
- garlic powder
- onion powder
- Cayenne pepper
- beef broth
- apple cider vinegar
- BBQ sauce
- molasses
- Worcestershire sauce
- apple cider vinegar
- smoked paprika
- black pepper
Instructions
- Pat dry the point of the beef breast with paper towels, then remove excess fat while keeping a thin layer to protect the meat during cooking.
- Brush the entire surface with yellow mustard to help spices adhere well.
- Mix together pepper, coriander, paprikas, brown sugar, salt, garlic powder, onion powder, and Cayenne pepper.
- Generously rub the meat with the spice blend, then let it rest for 30 minutes at room temperature.
- Preheat oven to 150 °C or prepare a low-temperature smoker.
- Place the meat in a roasting pan, fat side up, then add beef broth and apple cider vinegar to the bottom of the pan.
- Cover hermetically with aluminum foil or a lid, then cook for 4 to 6 hours, until the meat is very tender.
- Mix all ingredients for BBQ-style ribs sauce in a bowl.
- Remove the cover, brush generously with BBQ sauce, and continue cooking for 30 to 45 minutes uncovered to caramelize the surface.
- Remove from oven, cover lightly, and let rest for 45 minutes before slicing against the grain.
- Serve with reduced cooking juice, extra BBQ sauce, and accompaniments like coleslaw, grilled corn, or roasted potatoes.
- Note: For a smokier flavor, cook the recipe in a smoker with oak, maple, or hickory wood. The tip of the breast is fattier and more flavorful.
