Often in the past when I have made a beef brisket it has turned out too salty but not this recipe I found on the Food Network tonight. This brisket was extremely easy to make and oh so tasty. When my house began to smell wonderful I knew we were all in for a fantastic dinner. I used about half of the drippings and added to a roux to make a gravy. The brisket was so tender and juicy and the leftover drippings kept it moist. Absolutely delicious. Two days later, I put the brisket and juices back in the oven to reheat and I actually think it may have been even better the second time around.
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 4 pounds beef brisket, trimmed
- 1 1/2 cups beef stock
- Preheat the oven to 350 degrees F.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf.
- Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
- Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.