Papaya Beef Brisket

By on July 11, 2013 with 1 Comment

Papaya Beef (Corned) Brisket

Yields (8-10) Servings

*The original recipe calls for CORNED BEEF – Whereas some people do not prefer the taste of Corned Beef, this preparation helps to add a touch of unique flavoring to the meat that makes it much more savory – This recipe is equally good for traditional Beef Briskets as well.


  • 1 (3-4 pound) Beef Brisket (OR Corned Beef).
  • 1 large-sized Papaya (peeled).
  • ½ cup Apple Cider.
  • ¼ cup Apple Cider vinegar.
  • ¼ cup Brown Sugar (packed).
  • 1 tablespoon Cumin.
  • 1 tablespoon Marjoram.
  • 1 teaspoon Coriander.
  • 1 teaspoon Garlic Powder.
  • 1 teaspoon Thyme.
  • Salt and Pepper (to taste).

  1. Preheat oven to 325°F.
  2. Make shallow ½” slices across the top of the Beef Brisket, down its length about 1″ apart.
  3. Combine the Apple Cider, Apple Cider Vinegar, Coriander, Garlic, and Thyme, into a large plastic bag and add the Beef Brisket to marinate. Squeeze out most of the air, seal the bag, and shake to evenly coat everything. Refrigerate the Brisket (top side down) for at least 4-8 hours (or up to 24 hours) for desired amount of marinating. Turn the bag once during the last hour to saturate the other side.
  4. Remove Beef Brisket from the bag and reserve the remaining marinade. Sprinkle with Salt and Pepper as desired (to taste).
  5. Spray Dutch oven (cooking pot with a tight-fitting lid) with cooking spray or use a foil-lined pan that can be covered.
  6. Slice the Beef Brisket deeply across its width (cut almost completely through) every 2-3 inches, making about half a dozen or so slices.
  7. Slice the Papaya across its width into ½” thick wedges – enough to insert fully into each of the Brisket’s deep cuts.
  8. Add Brisket with the Papaya wedges into the cooking pan. Pour in the reserved marinade and sprinkle Brisket with the Cumin and Marjoram.
  9. Cook the Brisket in the oven for one hour per pound of beef in weight (i.e. using a 3 lb. Brisket = cook 3 hours).
  10. Puree the remaining Papaya in a blender, making a sauce for reserve.
  11. During the last hour of cooking, remove the lid from the pan and coat the entire top of the Brisket with Brown Sugar, pressing firmly into all the cuts. Then, spoon the Papaya Sauce over the glaze and place the Brisket back in oven to continue browning on top.
    *More Papaya slices (if available), Onions, or other vegetables, may be added around the sides to also cook at this time.
  12. Transfer everything to a platter with thongs when finished cooking, covering with foil to keep warm if necessary.
  13. When ready to serve, cut the Beef Brisket into thin slices along with the Papaya wedges. Drape a piece of Papaya over the top of each serving (surrounded with any accompaniments) and drizzle with juices from the cooking pan.



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Category: Entrées ~ BEEF

Comments (1)

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