Richard Blais'S Brisket With Coriander, Black Pepper, And Brown Sugar

• One 3- to 4-pound brisket, fatty end
• 1/4 cup coriander seeds, crushed in a mortar or under a pan
• 2 tablespoons kosher salt
• 2 tablespoons freshly ground black pepper
• 2 teaspoons pimenton
• 1 tablespoon cayenne pepper
• 1/4 cup vegetable oil
• 3/4 cup packed brown sugar
• 1/3 cup yellow mustard

1. Rinse the brisket under cold water and pat dry with paper towels. Season with the coriander, salt, black pepper, paprika, and cayenne pepper.
2. Heat the oil in a roasting pan over medium-high heat until just smoking. Sear the brisket, turning occasionally, until browned on all sides. Remove it to a platter to cool, covered, about 20 minutes.
3. Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop the brisket on a work surface.
4. Preheat the oven to 300u0b0F. In a small bowl, mix the brown sugar and mustard to make a paste. Rub the brisket with the paste and place atop the foil sheets, making sure to get every last bit of the paste. Tightly wrap the brisket in the foil so that no mustard paste can escape.
5. Place the brisket on a roasting rack set in a roasting pan and cook for 10 hours. A paring knife should pierce the meat with ease. Let cool slightly.
6. Unwrap the brisket, slice, and serve with the mashed potatoes. Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.

coriander seeds, kosher salt, freshly ground black pepper, pimentufn, cayenne pepper, vegetable oil, brown sugar, yellow mustard

Taken from www.seriouseats.com/recipes/2013/03/richard-blaiss-brisket-with-coriander-black-p.html (may not work)