Spicy Roast Brisket

1. Combine the cracked toasted peppercorns, mustard powder, smoked paprika, cayenne and a generous amount of salt, then rub this spice mixture all over the brisket and let it sit for 30 minutes.
2. Preheat the oven to 150°C (300°F) and heat the vegetable oil in a large heavy ovenproof pot or Dutch oven over medium-high heat.
3. Sear the brisket on all sides until deeply browned, about 4 minutes per side, then transfer it to a plate.
4. Lower the heat to medium, add the onions, celery and garlic to the pot and cook for 6 to 8 minutes until softened, then stir in the tomato paste and cook for 1 minute more.
5. Pour in the beef stock, scrape up the browned bits from the bottom, then return the brisket to the pot, cover tightly and transfer to the oven.
6. Roast low and slow for 3 to 3 and a half hours, basting occasionally, until the meat is fork-tender and an internal temperature of at least 90°C (195°F) is reached for proper breakdown.
7. Rest the brisket for 15 minutes, then slice it against the grain and serve with the spiced pan juices and vegetables spooned over the top.

You'll use: Oven · Pan · Large pot