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Smoky Texas Brisket with Tangy Slaw & Skillet Corn

Présenté par

raddar team

Serving

4

Preparation

20 minutes

Cooking time

3 h

This low-and-slow oven brisket practically cooks itself, giving you hours of hands-free time while your kitchen fills with incredible smoky-sweet barbecue aroma. The cool, tangy slaw and charred skillet corn come together in under 15 minutes and balance the rich, saucy brisket perfectly.

Ingredients

For the Brisket Rub

2 lb beef brisket, flat cut
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
2 tbsp brown sugar

For the Braising Sauce

½ cup ketchup
3 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
½ cup beef broth
1 tsp smoked paprika

For the Tangy Slaw

3 cups pre-shredded coleslaw mix
2 tbsp apple cider vinegar
1 tbsp mayonnaise
1 tsp brown sugar
¼ tsp salt
¼ tsp black pepper

For the Skillet Corn

2 cups frozen corn kernels
1 tbsp butter
¼ tsp smoked paprika
¼ tsp salt
1 tbsp fresh parsley, roughly chopped (optional)

Steps

Preheat your oven to 300°F. In a small bowl, combine all the rub ingredients and mix well. Pat the brisket completely dry with paper towels, then press the rub firmly onto all sides of the meat.
Heat 1 tbsp of oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the brisket for 3 to 4 minutes per side until a deep brown crust forms. Do not rush this step — that crust is your flavor foundation.
While the brisket sears, whisk together all the braising sauce ingredients in a small bowl or measuring cup.
Once the brisket is seared, pour the braising sauce over and around the meat. The liquid should come about halfway up the side of the brisket. Bring to a gentle simmer, then cover tightly with a lid or foil and transfer to the oven.
Let the brisket braise for 2 hr 30 min to 3 hr, until it is fork-tender and pulls apart easily at the edges. Do not open the oven before the 2 hr 30 min mark.
About 20 minutes before the brisket is done, make the slaw. In a large bowl, whisk together the apple cider vinegar, mayonnaise, brown sugar, salt, and pepper. Add the coleslaw mix and toss until well coated. Place the slaw in the fridge — it gets better as it sits.
While the slaw chills, heat a skillet over medium-high heat and add the butter. Once it foams, add the frozen corn in a single layer. Do not stir for 2 minutes, letting it char slightly on the bottom. Season with smoked paprika and salt, stir once, and cook for another 2 minutes until the corn is golden in spots. Remove from heat and scatter with parsley if using.
Remove the brisket from the oven and let it rest in the pot, covered, for 10 minutes. Slice it against the grain into ½ in thick slices, then spoon the pan sauce generously over the top.
Plate the brisket slices alongside the skillet corn and a generous scoop of chilled slaw. Spoon extra braising sauce on the table for anyone who wants more — and they will.

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