Oven-Roasted Beef Brisket with Succotash Relish

Oven-Roasted Beef Brisket with Succotash RelishThis Oven-Roasted Beef Brisket with Succotash Relish made from lima beans, fresh corn, tomato, cilantro, and red wine vinegar is a fulfilling summer dish.

Oven-Roasted Beef Brisket with Succotash Relish
 
Makes 8 to 10 servings
Ingredients
  • 2 tablespoons kosher salt
  • 2 tablespoons chili powder
  • 2 tablespoons firmly packed brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard
  • 1 tablespoon ground black pepper
  • 1 (6-pound) beef brisket, trimmed
  • 1 (32-ounce) carton beef broth
  • Succotash Relish (recipe follows)
Instructions
  1. Preheat oven to 350°. Line a roasting pan with heavy-duty foil.
  2. In a small bowl, stir together salt, chili powder, brown sugar, garlic powder, mustard, and pepper. Rub mixture over brisket, and place in prepared pan.
  3. Bake for 1 hour. Reduce oven temperature to 300°. Carefully pour broth around brisket. Cover tightly with foil, and bake until brisket is very tender, 3 to 4 hours more. Remove brisket from cooking liquid; let stand for 10 minutes. Slice brisket across the grain into thin slices. Serve with Succotash Relish.

Succotash Relish
 
Makes 8 to 10 servings
Ingredients
  • 1 (14-ounce) package frozen lima beans
  • 2 cups fresh corn kernels
  • 2 jalapeños, seeded and minced
  • 1½ cups chopped tomato
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon garlic salt
Instructions
  1. Cook lima beans according to package directions. Let cool completely, and place in a large bowl. Stir in corn, jalapeño, tomato, cilantro, oil, vinegar, and garlic salt. Cover and refrigerate for at least 1 hour or up to 2 days.

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