Slow Oven Roasted Beef Brisket Slab

Ingredients

1.5-2 kilos beef rib eye roast, 1 big slab
1- 2 tablespoons sea salt
2-3 teaspoons freshly pan roasted peppercorns, crushed
2-3 tablespoons garlic, finely chopped
¼ -1/3 cup Dijon mustard
6-8 cloves garlic, pounded and turn into a paste
1-2 teaspoons each of fresh herbs of your choice
(thyme and rosemary)
enough olive oil

Remove the beef brisket from the refrigerator one hour before cooking. Prime rib will cook better and more evenly at room temperature.
Place the beef on a clean tray and pat it dry. Set aside.
In a small bowl, mix the salt and freshly pan-roasted crushed peppercorns. Use this to season all sides of the beef brisket.
In another small bowl, mix together the garlic, mustard, and herbs of your choice and rub all over the brisket until all sides are covered.
Drizzle olive oil all over the seasoned beef, then place the beef in a roasting pan fitted with a rack. Cover the beef with foil and place in a 400⁰F-450⁰F oven for an hour and a half.
Remove the foil, then reduce the oven temperature to 350⁰F and continue roasting until desired doneness.
Rare: cook until the thermometer reaches 120⁰ F (about 10-12 min/pound)
Medium rare: Cook until the thermometer reaches 130⁰F (about 13-14 min/pound)
Medium: Cook until the thermometer reaches 140⁰F (about 14-15 min/pound)
Medium well – Cook until the thermometer reaches 150⁰ F

Not all ovens are the same, so it is essential to buy a meat thermometer to ensure it cooks to your liking or to your perfect doneness.
The roasted meat will continue to cook once it’s been taken out of the oven (your thermometer will continue to rise 5-10 degrees), so remove it from the oven 5-10 degrees before it reaches your optimal temperature.
Once you remove your meat from the oven, make sure to cover it with foil and allow it to rest for 30 minutes before carving or slicing it along its grain.
Prep time: 15-20 minutes
Baking/Roasting time: 2 ½-3 hours
Yield: 6-8 servings