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Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes. Thinly slice the brisket and drizzle ...
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Preheat the oven to 450°. Roast the brisket on the top shelf of the oven for 15 minutes, until deeply golden and crispy on top. Transfer to a cutting board and let rest for 15 minutes. Thinly slice the brisket and drizzle with some of the reduced cooking liquid. Serve with the lemon-oregano sauce. Notes
In modern times a slow cooker has also become a popular cooking method for brisket. One of the most common ways brisket is prepared in American Jewish cuisine is called a sweet-and-sour brisket and consists of a brisket cooked in a sauce containing crushed tomatoes, seasonings, brown sugar, vinegar, and beef or chicken stock. [9]
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The recipe for Montreal steak seasoning is based on the seasoning mixture for Montreal smoked meat. Montreal smoked meat is made with variable-fat brisket, whereas pastrami is more commonly made with the fat-marbled navel/plate cut. [3] [4] This is because "navel is much harder to find in Canada because of its British beef cut tradition". The ...
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