Beef brisket recipe bone-in in the traditional wood fired oven

Remove the membrane from the ribs and place the piece of beef brisket on top of 5 large sheets of parchment paper. Use a stone mortar and pestle to bash the mixed pepper seeds. Then, add the salt and the rest of the spices. Mix well to get your spice blend. In a bowl, combine the mustard, the tomato paste, and the sunflower oil.  

Your first task is to cover the beef brisket with the mustard mix thoroughly. Then, cover the meat with a layer of the spice blend. Apply as much as it can take on its surface. Save the rest of the spice blend for future use. Wrap the brisket with the parchment paper and secure with string. Refrigerate overnight.

This process must take place 10-11 hours prior to the time you want to serve your meal. Firstly, you should preheat the traditional wood-fired oven. Place kindling and pieces of dry hardwood inside the oven’s chamber and initiate fire. When the pieces of wood have turned into embers, remove them from the chamber and close the oven’s door. Wait until the oven has matured and the temperature is down to 220⁰C (428⁰F). Then, place the beef brisket in the oven, without removing the parchment paper. Close the door tight and bake at 220⁰C (428⁰F) for 8-9 hours. The secret is the slow decline in temperature and, as a result, the use of the slow-cooking method. When the time has passed, the temperature of a well-made traditional wood-fired oven should be approximately 90⁰C-100⁰C (194⁰F-212⁰F).

Remove the brisket from the oven and leave it wrapped for about half an hour until it cools down. Remove the parchment paper and you’ll see that the meat falls apart at the touch of a fork. Unique flavor and a perfect spice blend! Enjoy your meal with a glass of wine, plenty of seasonal salad and good company. 

Happy cooking everyone!