Time and a proper rub are the keys to cooking brisket. Brisket takes a long time to cook; it’s not the sort of meat that can be served immediately. This brisket was boiled for 4 hours and came out soft and tender, yet with enough integrity to keep together. After roasting it uncovered in the oven for many hours to tenderize it, it will be cooked in liquid for several hours to marinate and stay juicy while cooking. I used a flavorful rub that wasn’t overpowering because the brisket is thinly sliced to serve.
INGREDIENT:
4-pound brisket de boeuf
Chili powder, 2 tbsp
Garlic powder, 2 tbsp
Salt, 2 tbsp
2 tbsp ground mustard 2 tbsp black pepper 2 tbsp brown sugar
1 crushed bay leaf
Beef Stock, 2 CUP
2 TBS WORCESTERSHIRE SEASONING
2 cups BBQ sauce (optional)
INSTRUCTIONS
Preheat the oven to 350 degrees.
Remove any extra fat from the brisket.
Combine all dry ingredients and massage them into the brisket, being careful to cover all of the exposed parts—Cook for 1 hour in an uncovered baking dish.
Stir in the beef stock and Worcestershire sauce. Return the baking dish to the oven, covered with aluminum foil. Cook for 3 hours at 300 degrees.
Remove the slices from the liquid and finely slice them cross-grain. Serve and have fun!
