Deli-style baked beef brisket is a traditional recipe with its roots in the delicatessens of the United States, especially in New York, where cured and baked beef brisket has become an iconic dish. This dish has spread to various countries in Latin America, where it is adapted to local ingredients and goes by different names. In Mexico and Central America, it is commonly known as "pechuga horneada" or "deli-style brisket," maintaining its essence of tender meat with a touch of mustard and spices. In countries like Argentina or Uruguay, a similar dish is prepared with different smoking and spicing techniques, under the name "cured brisket" or "beer brisket." Its popularity lies in the combination of intense yet balanced flavors, ideal for family meals and special occasions.
Deli-style baked breast
How to prepare Deli-style baked beef brisket
Place the brisket on aluminum foil.
Spread each side of the brisket with prepared mustard and a mix of whole pickling spices.
Wrap the brisket tightly with the aluminum foil and place it in an 8 x 10 baking dish.
Bake at a low temperature for three and a half hours or until done.
Remove the brisket from the aluminum foil.
Scrape off and discard the pickling spices from the brisket and trim off the excess fat.
Cut the brisket into 4 to 6 equal portions and place them in the 8 x 10 baking dish.
Rinse and drain the sauerkraut and place it on top of the brisket.
Sprinkle with shredded Swiss cheese.
Place under the broiler until the cheese is golden brown, approximately 8 to 10 minutes.
Garnish with prepared mustard.
Ingredients (5)
- Beef Brisket
- Prepared Mustard
- Whole Mixed Pickling Spice
- Sauerkraut
- Swiss Cheese
Instructions (11 steps)
- 1 Place the breast on aluminum foil
- 2 Spread each side of the breast with prepared mustard and a mixture of whole pickling spices
- 3 Wrap the breast tightly with the aluminum foil and place it in an 8 x 10 baking dish
- 4 Bake at low heat for three and a half hours or until done
- 5 Remove the breast from the aluminum foil
- 6 Scrape off and discard the pickling spices from the breast and trim the excess fat
- 7 Cut the breast into 4 to 6 equal portions and place them in the 8 x 10 baking dish
- 8 Rinse and drain the sauerkraut and place it on top of the breast
- 9 Sprinkle with shredded Swiss cheese
- 10 Place under the broiler until the cheese is browned, approximately 8 to 10 minutes
- 11 Garnish with prepared mustard
Nutritional Information
Percent Daily Value for nutrients; calories are shown in kcal.