Yes, you are reading that correctly. It says beeT, not beeR. Before I tested this recipe for the first time, I actually went online to see if any beet glazed briskets actually existed and Google kept showing my briskets braised and glazed with beer instead. Always a good sign, right??? I figured maybe I should be the first then. This brisket is coated in a rosemary and dijon spice rub and cooked low and slow for 3-4 hours with loads of red beets. The beets, which have tons of natural sugar, break down and mix together with some of the juices from the brisket to create a rich and mildly sweet glaze. And hey, it never hurts that beets are one of the symbolic foods served on Rosh Hashanah, which is coming up very very soon!
Man, I love the look of a brisket when it first comes out of the oven. Shred it up hot or wait for it to cool then slice. No wrong way to eat brisket, as long as it’s moist.
Those beets! Serve them right along with the brisket and all that thick sauce on the bottom of the pan.
Speechless. I just love brisket so much.
- 2-3 pounds 2nd cut brisket
- 1 Tbsp dijon mustard
- 1 Tbsp smoked paprika
- 2 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 4 medium cooked peeled beets (can buy ready-made beets), quartered
- Preheat oven to 450 degrees F.
- Combine the mustard, paprika, rosemary, thyme, salt and pepper in a small bowl until a thick paste has formed. Coat both sides of the brisket completely.
- Place the beets in the bottom of a 9×13 dish then top with the brisket. Cover the pan with foil and cook for 1 hour. Lower then temperature of the oven to 225 degrees F. and cook for 3-4 more hours.
- Remove brisket and allow to cool before slicing. If shredding, have at it while the brisket is still warm! Serve with the cooked beets and pan juices.
- This brisket freezes very well. Just place the beets on top of the brisket before wrapping in foil to freeze.