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Oven-Roasted Pickled Brisket
- Yield:
10
servings. - Difficulty
Easy
Published 2011
Pickled meats are extremely salty. To reduce sodium, boil the meat for 30 minutes, drain well, then roast. Another option is to soak the meat in cold water for several hours or overnight before roasting it, changing the water once or twice.
Ingredients
4 to 5 lb 1.8 to 2.3 kg 2 tsp
Method
Wash spices off meat. Dry well. Line roasting pan with double thickness of aluminum foil large enough to wrap roast completely. Place meat on foil; sprinkle with seasonings and brown sugar on all sides. Drizzle honey over and rub into meat.
Wrap tightly.
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