Bethesda Magazine | March-April 2017

Cooking Class: Slow-Cooked Beef Brisket with Spicy Mustard Cabbage Slaw

Serve a spicy American variation on the traditional St. Patrick's Day corned beef and cabbage

Photo by Stacy Zarin-Goldberg 


ON THE CLOCK: 24 hours(only 1 hour of hands-on time





¼ cup kosher salt
¼ cup chili powder
¼ cup sugar
¼ cup black pepper
1 5- to 6-pound beef brisket, not trimmed (thick layer of fat attached)
24 large potato buns Butter for spreading on buns



2 cups apple cider vinegar
1 cup Dijon mustard
½ cup water
¼ cup brown sugar
1 tablespoon red pepper flakes
1 red onion, sliced thin 1 jalapeño pepper sliced thin
2 tablespoons salt
1 tablespoon fresh ground pepper
1 head cabbage, cored and sliced thin
1 carrot, fine julienne (matchstick cut)
10 garlic cloves, sliced thin ¼ cup finely chopped parsley Directions



1. Preheat the oven to 225 degrees.

2. Combine the spices and seasonings for the brisket.

3. Rub the brisket with the spice mixture.

Photo by Stacy Zarin-Goldberg

4. Place the brisket on a roasting rack, fat side up, and cook for approximately 24 hours, or until the brisket’s internal temperature reaches 190 degrees.

5. Set the brisket aside. Pour the liquid from the pan into a two-quart container. After the fat has settled on the top, skim it off and discard.

6. Allow the brisket to rest for at least an hour, then slice or chop. Pour the juice over the meat.

Photo by Stacy Zarin-Goldberg

7. Combine all cabbage slaw ingredients and allow to marinate on the countertop for at least two hours, tossing occasionally.

Photo by Stacy Zarin-Goldberg

8. Split the buns into halves, then butter and toast them in the oven.

9. Pile each bun with a generous portion of brisket.

10. Top with spicy mustard cabbage slaw.

Photo by Stacy Zarin-Goldberg