Sliced Brisket Plate Recipe

Season and sear

Pat the brisket dry with paper towels. Mix kosher salt, black pepper, paprika, garlic powder and onion powder in a small bowl. Rub the spice mix evenly over both sides of the brisket. Heat a large ovenproof Dutch oven or heavy roasting pan over medium-high heat and add vegetable oil. When hot, sear the brisket fat-side down for 4–5 minutes until deeply browned; flip and sear the other side 3–4 minutes.

Braise

Preheat oven to 150°C (300°F). Add beef broth, apple cider vinegar and brown sugar to the pan, scraping up browned bits. Bring to a simmer on the stovetop. Cover tightly with a lid or foil and transfer to the preheated oven. Cook until fork-tender, about 3 to 3.5 hours (internal temperature should be 90–95°C / 195–203°F for easy slicing). Check after 2 hours and add a splash of water or more broth if the liquid is low.

Rest and slice

Remove brisket from oven and let rest in the covered pan for 20–30 minutes. Transfer to a cutting board and slice thinly against the grain into 3–5 mm slices. Reserve some braising liquid; skim fat and thin to a sauce consistency if desired, warming before serving.

While the brisket cooks, place sliced red onion in a heatproof jar or bowl. In a small saucepan combine apple cider vinegar, water, sugar and salt; bring to a simmer until sugar dissolves. Pour hot brine over the onions, press to submerge, and cool to room temperature. Cover and refrigerate at least 30 minutes (best after 1 hour). Serve cold or room temperature with the brisket.

Trim small sprigs of fresh dill or slice fronds into thin ribbons. Keep chilled until plating. Sprinkle chopped parsley (optional) over slices of brisket just before serving for color.

Preheat oven to 200°C (400°F). Grease an 8x8-inch pan and set aside. In a bowl whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl whisk buttermilk, egg and melted butter. Pour wet into dry and stir until just combined (do not overmix). Pour batter into prepared pan and bake 18–22 minutes until golden and a toothpick comes out clean. Cool 10 minutes in pan, then cut into squares and serve warm with the brisket.

Place potatoes in a large pot and cover with cold salted water. Bring to a boil and simmer until tender, about 12–15 minutes. Drain well and return to the pot. Add butter, milk, salt and pepper. Mash to your desired consistency. Keep warm until serving.

On each plate place a generous portion of sliced brisket (about 200–250 g cooked meat per serving), spoon some warmed reserved braising liquid or sauce over the meat, add one serving of your chosen side (about 150–200 g mashed potatoes), a square of warm cornbread, a few pickled red onion slices and 2–3 dill sprigs per plate. Garnish with chopped parsley if using. Serve immediately.