300x600
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon 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, USDA choice trimmed
- 1½ cups beef stock or broth
Instructions
- Remove meat from the fridge and allow it warm up, approximately 20 - 30 minutes.
- Preheat the oven to 350 degrees F.
- Combine all the spices, including the bay leaf to make your delicious rub. Season the raw brisket on both sides with the rub.
- Place in a roasting pan or dutch oven and roast, uncovered, for 1 hour.
- Add beef stock to the pan to get you approximately a ½ inch of liquid in the roasting pan. Add water to get to the ½ inch if necessary. Do not pour the liquid on top of your brisket however or you risk losing the delicious rub!
- Lower oven to 250 degrees F, cover pan tightly and continue cooking approximately 2 to 3 hours, or until fork-tender. Keep a close eye on as the cooking time can really vary. Temperature-wise you are looking for a range of 195 to 205 degrees. Mine was about 200 and turned out amazing.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
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