Ingredients
Scale
- One four-pound beef brisket
- One-and-a-half cups of beef stock
- Two tablespoons chili powder
- Two tablespoons salt
- One tablespoon garlic powder
- One tablespoon white sugar
- One tablespoon black pepper, freshly ground
- One tablespoon onion powder
- Two teaspoons dry mustard
- One bay leaf, crushed
Instructions
- Set the oven to 350F, and leave it to heat. And while waiting, combine the spices and seasonings in a bowl and generously rub it on the brisket- make sure to cover all surfaces. Then, place the meat in a roasting pan, leaving it open.
- Roast the beef brisket in the oven for one hour, and turn the beef stock into the pan. Then, seal the container with layers of foil or a tight cover if it has one. Reduce the heat to 300F, return the dish into the oven, and cook for three more hours until the meat reads 190F. You’ll also want it to be pull-apart easy and fork-tender.
- Rest the beef brisket in a foil tent for 20 minutes, and then serve in thin slices cut against the grain.
If you’d like more information, please watch this video.