Juniper-Spiced Brisket
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Photography by Dustin Meyer
The rub in this recipe can be used on a variety of meats, including pork, venison, beef and chicken. Once combined, the spice mix can be stored for several weeks in an airtight container.
Super easy
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PrintIngredients
For 6 Person(s)
Cream
- For the spice rub:
- 2 tablespoons dried juniper berries
- 1 tablespoons black peppercorns
- 2 tablespoons dried chili pequins
- 1 tablespoons fennel seeds
- 3 tablespoons coarse salt
- 1 tablespoons dried sage
- 1 tablespoons garlic powder
- 1 tablespoons sugar
- For the brisket:
- 3 pounds boneless beef brisket
- 1 tablespoons olive oil
- 3 cups beef stock
Juniper-Spiced Brisket Directions
- To make the rub, add the juniper berries, peppercorns, chili pequins and fennel seeds to a clean coffee or spice grinder and grind together. Mix with the remaining spice rub ingredients.
- Preheat the oven to 300°.
- Generously rub the brisket on all sides with the spice rub. Heat the oil in a Dutch oven or heavy baking dish on medium heat until hot. Add the brisket and lightly brown on both sides.
- Remove the meat and pour off the drippings. Return the brisket to the pan and add the beef stock. Cover tightly and cook for 3 to 4 hours. To serve, cut against the grain and cover with a brisket glaze, if desired.
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