February 22, 2016
Ask A Chef: Beef Brisket
Chef Sam Gelman of Momofuku shares his beef brisket recipe.
Q: “I recently tasted the beef brisket at Momofuku Daishō in Toronto — it was incredible! The meat was perfectly tender, and the rub created an amazing spiced crust. I’d love to make it for a dinner party.” — A.L., Toronto
A: This brisket recipe starts with a 24-hour brining. Soaking the meat in a salt-water solution before it goes in for a slow roast is key to making it so juicy and flavorful. A dry rub made with a unique combo of 10 herbs and spices forms the memorable crust.
Yield: Serves 8 to 10
- In a pan, toast all ingredients up to Thai bird chili until they change color. Remove from heat and let cool.
- Once spices are cool, grind finely using a spice grinder and combine into a mix.
- Mix spices with brown sugar and add salt.
- In a large pot, heat 5 L of water over medium and mix in sugar, salt and pink salt, until dissolved.
- Remove pot from heat and add another 5 L of water to cool down brine.
- Once brine is cooled, place whole brisket and brine in a food-safe container and let brisket sit in brine for 24 hours.
- Preheat oven to 375°F.
- Take brisket out of brine and season with rub by lightly packing spice mix on top of brisket. Use a good amount, around 10 cups, so that a 1″ crust is formed on meat.
- Place brisket in roasting pan with remaining 3 cups water at bottom to prevent burning. Roast brisket at 375°F for 20 minutes, until sugar starts to caramelize and crust starts to form.
- Lower temperature to 300°F and let brisket roast 3 to 4 hours, until tender.