Summary

Ingredients

• 1 kg brisket, thick piece, not the thin end piece
• 1 onion (s), red, thick rings
• 0.5 ½ onion (s), thick rings
• 1 chilli pepper (Habanero), finely chopped, without seeds
• 1 large garlic clove (s), sterilized, finely chopped
• 4 tablespoon sugar, brown
• 1 tablespoon, leveled salt
• 4 bay leaves
• 1 teaspoon peppercorns, colored, coarsely ground from the mill
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder

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Instructions

1. Marinate:
2. Take beef brisket with a nice layer of fat, do not remove it from the fat. Cut into the fat about 2 mm deep all the way to the meat.
3. Put salt, sugar, pepper, paprika powder, garlic and habanero chilli in a bowl and mix well.
4. Roll out cling film and spread out half of the onion rings and two bay leaves on top of the length of the beef. Massage one side of the brisket well with the seasoning mixture and place the seasoned side on the foil with the onion. Season the other side of the beef brisket in the same way. Place the rest of the onion slices and bay leaves on the meat and wrap the cling film tightly around them. Multiple shifts are also welcome. In a bowl that is about the size of the meat packet, let it rest in the refrigerator for at least 3 - 4 days, but not longer than 5 days. Turn daily.
5. Alternatively, the meat can be vacuum-sealed for 24 hours.
6. Ferment:
7. Preheat the oven to 200 ° C.
8. Remove the beef brisket from the foil and remove and save all onion slices and bay leaves. Wring out the cling film well, dispose of it and collect the marinade.
9. Put the brisket in the oven on a rack. Place the drip pan underneath to catch any roast juices.
10. Fry for 30 minutes at 200 ° C. The meat can get really nice and dark.
11. Lower the oven temperature to 80 ° C.
12. Lay out a sufficiently large piece of aluminum foil (possibly two layers) and distribute half of the onion slices on top. Place the fried beef brisket on top, cover with the rest of the onion slices and bay leaves. Fold the sides of the aluminum foil up a little, then pour the cold marinade and the gravy from the oven over the meat. Close the aluminum foil into a packet. Put this back in the oven and stew for 4 hours at a maximum of 80 °.
13. In a roaster with the lid closed and at the same time and temperature, there is also a nice result and the gravy can be further processed into a sauce
14. Serve:
15. Remove the onions and bay leaves from the meat (if they are not already overcooked) and cut the beef brisket into very thin slices. This is how good taste unfolds. Only cut open as much as is eaten. Store the rest in cling film in one piece in the refrigerator.
16. Goes well with potato gratin and bacon beans as a Sunday meal, but also with French fries, fried potatoes, butter corn on the cob and coleslaw for a rustic BBQ.
17. Sandwich:
18. Slice leftover meat thinly. Top the sandwich to your heart`s content. Tomato, lettuce, Emmental cheese, onion and pickles. Use ketchup and mayonnaise as seasoning sauces.
19. Taste experience at every party!
20. Every now and then I fry this meat exclusively for the preparation of hearty sandwiches.