Beef brisket prepared in the oven

Ingredients for 10 servings:

• 1 beef brisket approx. 3 to 4 kg
• 1 bunch of soup vegetables
• 400 ml beef broth from a jar or homemade
• Mustard, medium hot, depending on the size of the surface 2 to 4 tablespoons per side
• ½ serving of cane sugar
• ¼ serving of gyro seasoning
• some Cajun rub

Instructions

Working time approx. 45 minutes; Rest period approx. 2 days; Cooking/baking time approx. 12 hours; Total time approx. 2 days 12 hours 45 minutes

Beef brisket with a difference, easy to prepare – patience in implementation

Dice the vegetables and arrange them in a casserole dish. For the rub, combine half a bowl of cane sugar and a quarter of a bowl of gyro seasoning (or another seasoning if desired), adding a little Cajun seasoning if desired. Salt the underside of the meat, rub it generously with mustard, and spread the seasoning mixture on top. Place the meat on top of the vegetables and marinate the other side. Wrap the casserole dish in two bags and marinate the meat in the refrigerator for 24 to 48 hours. Place the brisket in the oven at 110°C to 120°C (230°F to 258°F) and cook in the oven for 10 to 12 hours. (At the same time, I make my own broth.) After about 7 hours, pour the resulting liquid from the casserole dish into the broth and reduce it. After another hour, add a little of the reduced sauce to the brisket to keep the underside a little moister (optional). The beef brisket is ready at a core temperature of approximately 94 °C or after about 11 hours.