Rub:

  • 1 tablespoon dried chopped onion or onion powder
  • 1 tablespoon dried chopped garlic or garlic powder
  • 1 tablespoon (sweet, hot, or smoked) paprika
  • 1 tablespoon demerara or brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon dry mustard
  • 1 teaspoon cumin
  • 1 teaspoon cayenne (or to taste)
  • Kosher salt
  • Freshly cracked black pepper

Brisket:

  • Kosher salt
  • Freshly cracked black pepper
  • 4-pound First Cut Brisket
  • Extra virgin olive oil
  • 8 large onions, peeled and thickly sliced
  • 1 cup silan (date honey)
  • 2 cups chicken or beef broth

Season the brisket ahead

In a small bowl, mix together onion, garlic, paprika, sugar, ginger, mustard, cumin, and cayenne. Place brisket on a rimmed baking sheet, pat dry with paper towels, and generously season both sides with salt and pepper. Pat rub onto the brisket on all surfaces. Refrigerate, uncovered (or loosely covered with plastic wrap), for 24-36 hours.

 

Sear Brisket and Onions in the Oven

Preheat oven to 350°F.

Allow brisket to come to room temperature for 1 hour.

Lightly coat the bottom of a Dutch oven or baking dish (large enough to hold the brisket and onions) with oil.  Add onions and season with salt and pepper. Place brisket on top of onions.

Roast at 350°F, uncovered, for 30 minutes on each side.

 

Braise with broth and silan

Pour and brush silan over brisket, then pour the broth over everything in the pot. Liquid should come about half to two-thirds of the way up the side of the meat — add more broth or water if needed.  Lower the oven temperature to 300°F. Cover brisket and continue cooking at 300°F for about 3 hours or until a fork can be inserted into and removed from the center of the brisket with no resistance.

 

To finish

Carefully remove brisket to a cutting board and let rest for 20 minutes.  Brisket tastes better the day after it is cooked; transfer meat and liquid to the fridge and allow to chill. The next day, slice the brisket when it is cold and return it to the pot with the juices and onions. Cover the pot. Reheat at 300F for 30-45 minutes or until meat is heated through. Serve with onions and pan sauce.