Summary

Ingredients

• 1 beef brisket approx. 3 to 4 kg
• 1 bunch soup greens
• 400 ml beef broth from the glass or made yourself
• Mustard, medium hot, 2 to 4 tablespoons per side, depending on the size the surface

For the rub:

• 0.5 ½ port. Cane sugar
• 0.25 ¼ port. gyros spice
• some cajun rub

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Instructions

1. Cut the soup greens into cubes and distribute them in a baking dish.
2. For the rub, mix half a bowl of cane sugar and a quarter of a bowl with gyros spice (or other spices if you like), add a little cajun spice if you like.
3. Salt the underside of the meat, rub a lot of mustard and spread the spice mixture on top. Place the meat on top of the vegetables and marinate the other side. Pack the baking dish in 2 bags and marinate the meat in the refrigerator for 24 to 48 hours.
4. Put the brisket in the oven at 110 ° C to 120 ° C and cook in the oven for 10 to 12 hours. (At the same time I prepare a broth myself.)
5. After about 7 hours, pour the resulting liquid from the baking dish into the broth and reduce it. After another hour, add some of the reduced sauce to the brisket so that the underside remains a little more moist (optional).
6. At a core temperature of approx. 94 ° C or after approx. 11 hours, the brisket is ready.