Brisket is one of the cheapest cuts of beef you can buy, and this preparation method turned it into one of the most delicious meals I’ve made in a long time. This was actually the second time I’ve made this meal, but I wanted to make sure it wasn’t a fluke before I posted it. If anything, it turned out even better this time.
2 tbs chili powder
1 tbs garlic powder
1 tbs black pepper
2 tsp dry mustard
1 bay leaf, crushed
2-4 cups beef stock
Preheat the oven to 350. Combine all the dry spices to make a dry rub, and rub all over entire surface of the raw brisket. It will look something like this.
Roast brisket, uncovered, for 1 hour.
After 1 hour, remove from oven and add enough beef stock to the pan until it comes about half way up the roast. Cover tightly with aluminum foil, reduce oven temp to 300, and put the brisket back in the oven for about 3 more hours.
I let it sit as long as it took to roast some asparagus before slicing it, and it was an amazing (and easy to prepare) meal.