Brisket Plate Recipe
Sliced brisket with a side of coleslaw and cornbread.
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Ingredients
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Brisket
Coleslaw
Cornbread
Method
Brisket
- 1
Prepare the Brisket
Preheat your oven to 300°F (150°C). Rinse the brisket under cold water and pat it dry with paper towels.
- 2
Season the Brisket
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub the seasoning mixture evenly over the brisket.
- 3
Roast the Brisket
Place the seasoned brisket in a roasting pan and pour the beef broth around it. Cover the pan with aluminum foil and roast in the preheated oven for about 4 hours, or until the brisket is tender.
- 4
Slice the Brisket
Remove the brisket from the oven and let it rest for 20 minutes. Slice against the grain into thin pieces.
Coleslaw
- 5
Prepare the Vegetables
In a large mixing bowl, combine the shredded cabbage and shredded carrot.
- 6
Make the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper.
- 7
Combine and Chill
Pour the dressing over the cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Cornbread
- 8
Preheat the Oven
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish.
- 9
Mix Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- 10
- 11
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 12
Bake the Cornbread
Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.