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 Cooking Method

METHOD 1: SLOW COOK WITH OVEN

STEP 1

Wrap the brisket with aluminium foil with temperature probe in the thickest side of brisket.


STEP 2 

Set oven temperature to 110 degrees Celsius approximate 4.5 hours


STEP 3

Slow cooked until brisket internal temperature reached 93 degrees Celsius.


STEP 4

Rest for 10-15 minutes before removing aluminum foil and drain the meat juice 


STEP 5

Rewrap with Aluminium foil again 


STEP 7

Thin slice to serve.

Excellent with Swiss cheese and mustard on rye bread. 

Suggest to immerse the rye bread in gravy sauce before adding pastrami.

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