Shaun Hergatt, executive chef at the new SHO in lower Manhattan, is an Australian who makes a classic, slow roasted Southern brisket for his family meals. This recipe truly celebrates the low and slow school of thought on barbeque, and with 16 hours in the oven it requires some foresight, but almost zero hands-on work. Shaun makes this dish because it's inexpensive, his staff loves it, and it's deeply satisfying on a cold winter's night -- all good reasons to make it at home!
The recipe makes a whole brisket, which is a ton of meat (8-16 pounds!) but a cooked brisket is not a bad thing to have on hand. It would be fantastic thinly sliced on a sandwich. Shredded, it could be a base for enchiladas or a hearty pasta sauce. Or, you could go the classic barbeque route, and serve it on a plate with pickles, cornbread, and two sides (macaroni and cheese, collards, coleslaw, or baked beans). And you could always throw a brisket party...
- 3 teaspoons brown sugar
- 4 1/2 teaspoons chili powder
- 1 1/2 teaspoon onion powder
- 3 teaspoons toasted and ground coriander
- 3 teaspoons toasted and ground cumin
- 3 teaspoons toasted and ground fennel seeds
- 6 teaspoons salt
- 3 teaspoons cayenne pepper
- 1 beef brisket (8 to 10 pounds)
- Preheat the oven to 185 degrees F. Combine everything but the brisket. Rub it all into the brisket.
- Place the brisket on a large pan (a sheet pan works well here) with a rack in it and slow roast in the oven for 16 hours, or until fork tender.
- Pull from the oven, and allow to rest for at least 20 minutes.
- Slice thinly, or pull, and serve. Enjoy.
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