Description
This salt-baked brisket with peppercorn is a tender and flavorful dish slow-cooked in a salt crust infused with aromatic rosemary and garlic. The salt crust locks in moisture, ensuring a juicy and melt-in-your-mouth brisket perfect for a comforting meal.
Ingredients
Scale
Brisket
- 1 whole brisket (approximately 4-5 pounds)
Salt Rub
- 2 cups kosher salt
- 1 tablespoon black peppercorns, whole
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, crushed
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for the slow cooking process.
- Prepare Salt Mixture: In a mixing bowl, combine the kosher salt, black peppercorns, chopped fresh rosemary, and crushed garlic cloves. Stir well to evenly distribute the flavors.
- Rub Brisket: Thoroughly rub the salt mixture all over the whole brisket, ensuring every surface is coated to maximize flavor infusion and moisture retention.
- Wrap Brisket: Wrap the seasoned brisket tightly in parchment paper, then further wrap it securely in aluminum foil to contain moisture during baking.
- Place in Oven: Place the wrapped brisket directly on the oven rack to allow even heat circulation around the meat.
- Bake: Bake the brisket for 5 to 6 hours at 300°F until the meat is tender and easily pulls apart with a fork.
- Rest: Remove the brisket from the oven and let it rest while still wrapped for 30 minutes to allow juices to redistribute.
- Unwrap and Slice: Unwrap the brisket carefully, slice against the grain, and serve warm.
Notes
- Ensure the brisket is fully coated with the salt mixture for optimal flavor and moisture retention.
- Resting the meat wrapped after baking is key to juiciness and tenderness.
- Use a sharp knife to slice thinly against the grain for the best texture.
- The slow bake at low temperature allows the brisket to become tender without drying out.
- If you prefer, ground peppercorns can be used instead of whole for a more even pepper flavor.
