Sunday, August 15, 2010

Oven Roasted Brisket

3-4 pounds beef brisket, trimmed

2 Tbsp. chili powder

2 Tbsp. salt

1 Tbsp. garlic powder

1 tsp. ground black pepper

2 Tbsp. sugar

2 Tbsp. dijon  mustard

2 Tbsp. prepared horseradish

4 bay leaves

1 1/2 cups beef stock

Preheat the oven to 350 degrees.

Make a marinade paste by combining chili powder, salt, garlic, black pepper, sugar, dijon mustard, and horseradish. Season the raw brisket on both sides with the rub. Next place the bay leaves on top of the brisket. 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, 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.