I opened up a package if meat from the butcher labeled “oven beef brisket” I was so excited to have a brisket. What I was looking at looked like a london broil to me. Oh well, I love london broil so I went with it. I assembled my rub and got busy.
Oven Brisket (aka london broil)
For the rub:
1/3 cup brown sugar
1 tablespoon paprika
1 teaspoon pepper
1 tablespoon garlic powder
1/4 teaspoon cinnamon
1 teaspoon chili powder
2 teaspoons onion powder
1/2 teaspoon chipotle chili powder
Mix all ingredients together in bowl making sure to break up all the brown sugar. Rub on both sides of a 3 pound roast that has been paper towel dried. Put in glass dish and cover placing in refrigerator for at least 3 hours.
Put on baking rack and bake in oven on 375 F for 45 minutes for medium rare.
Remove from oven and cover with foil allowing meat to rest for 10 to 15 minutes. Slice and serve.
I served coleslaw with it. Because the meat was going to be sweet I didn’t want a coleslaw that was too sweet.
Slightly Sweet Coleslaw
1/2 grated onion
1/3 cup buttermilk
1 teaspoon vinegar
2 teaspoons sugar
1/4 cup sour cream
1/4 teaspoon horseradish
1/2 teaspoon pepper
1/4 cup milk
16 oz package coleslaw mix
In large bowl mix everything together until smooth except the coleslaw mix. Add coleslaw mix to dressing and mix well. Cover and refrigerator at least 2 hours. Serve.
To round out dinner tonight I sliced long ways 4 zucchinis. I grated a whole onion when making the coleslaw so I used the other half here. To the onion and its juice I added olive oil, salt, pepper and garlic powder. I didn’t measure these amounts. I drizzled it over the sliced zucchini in a dish and mixed to coat it all and cooked on my stove top cast iron grill.
Dinner tonight was fabulous!!!!!!