Very Savory Dry Rub Brisket – Peas, Love & Carrots

Ingredients

• 1 deckle (or 1 2nd cut brisket)
• 2-3 yellow onions, sliced into 1/4 inch rings
• 1 tbsp olive oil
• 1 Tbsp kosher salt
• 2 Tbsp coarse black pepper
• 1 tsp ground corriander
• 1 tsp dried oregano (rub in your hand to smush and release oils)
• 2 tsp granulated garlic
• 1 tsp dry mustard powder
• 1/2 tsp cardamom
• 1/2 tsp paprika
• 1&1/4 cup red wine
• 1&1/4 cup beef stock
• *Letting the brisket sit in the spice rub will definitely add more flavor. If you are very organized and remember to add the spice rub the night before, you will be rewarded for your preplanning!
• Allow brisket to cool completely.
• Place brisket and juices into a double layer ziplock bag.
• Place bag into a tin pan and freeze.
• Once the meat and liquid is frozen you can remove the tin to create more space in your freezer.
• The day before you want to serve, place frozen brisket in the fridge to defrost.
• That day, take brisket out off the fridge in the morning and place meat and juice in a tin on the counter.
• Before reheating, slice brisket against the grain.
• Wrap pan tightly and gently reheat.
• Serve hot and enjoy!