1 tb Coarse Kosher salt
1 ts Black pepper; coarsely
-cracked
2 ts Sweet Hungarian paprika
1/2 ts Cayenne pepper; if desired
1/2 ts Ground cumin
3 lb Brisket of beef (half a
-brisket)
Variety of rolls
Mustard (preferably a
-variety) and horseradish,
-as condiment
Preheat oven to 275 to 300 degrees F.
Combine the salt, black pepper, paprika, cayenne, and cumin. Rub onto
both sides of the meat. Place meat in covered pan and bake for about
4 hours (meat should be tender enough to come apart easily). Cool
slightly and slice meat thinly to serve. (An electric knife makes
that easier).
Meat can be cooked a day in advance and refrigerated. In a covered
pan, reheat the brisket in a preheated 300 to 350 degrees F. over for
about 30 to 45 minutes; add a little water to pan so meat does not dry
out. Slice when reheated, to keep the meat moister than if you do it
in advance. The meat will be so tender that very little actual
slicing is necessary.
Serve meat with a variety of rolls, and several mustards and
horseradish as condiments.
For 25 people, either triple or quadruple the recipe, depending on
the guests, and plan, similarly, for 3 to 4 dozen rolls.
Per 4 ounce serving meat only: 3 high fat meat
about 284 calories, 21 g fat,
111 mg cholesterol, 602 mg sodium,
9 mg calcium, 20 g protein,
1 g carbohydrate
