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very easy
Marinate Time
12 h
Prep Time
30 mins


Portions: 10 to 12


4 lb. (2 kg) beef brisket
Dry rub
1/4 cup
brown sugar
60 ml
1/4 cup
60 ml
3 tbsp
45 ml
3 tbsp
smoked paprika
45 ml
2 tbsp
ground cumin
30 ml
2 tbsp
ground coriander
30 ml
Honey glaze
1 cup
250 ml
1/4 cup
whole-grain mustard
60 ml
Juice and zest from 1 lemon
Pickled cabbage
red cabbage, thinly sliced
carrots, julienned
1 cup
white vinegar
250 ml
1/2 cup
125 ml
1/3 cup
80 ml
Salt and pepper
Bread and condiments
Country-style bread slices, toasted


Step 1
Coat the brisket with the dry rub mixture. Place in the fridge for 12 hours or overnight.
Step 2
Preheat the oven to 135°C (275°F). Transfer the brisket to a large baking dish, cover, and cook approximately 6 hours, or until meat is fork tender. Add a bit of water to the baking dish if necessary.
Step 3
In the last hour of cooking, brush the meat with the honey glaze.
Step 4
Let the meat rest before thinly slicing.
Step 5
Pickled cabbage: in a pot, bring the vinegar, water, and sugar to a boil. Let cool then pour over the cabbage and carrots. Season with salt and pepper.
Step 6
Slather the grilled slices of bread with mustard, then top with brisket and pickled cabbage.


you can also serve the brisket in taco shells, topped with chopped salad, guacamole, fresh tomato salsa, and sour cream.