Yield: 1 servings
|4 pounds||Beef brisket|
|2 tablespoons||Chili powder|
|1 tablespoon||Garlic powder|
|1 tablespoon||Onion powder|
|1 tablespoon||Black pepper|
|2 teaspoons||Dry mustard|
|1 \N||Bay leaf; crushed|
|1 \N||Canned beef broth; (10-ounce)|
1. Make a dry rub by combining chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard and crushed bay leaf.
2. Season the raw brisket on both sides with the rub. Place in roasting pan and roast, uncovered, for one hour at 350 degrees.
3. Add the beef broth and enough water to make ½ inch liquid in roasting pan. Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours or until fork tender.
4. Trim the fat and slice meat thinly across the grain.
Converted by MC_Buster.
NOTES : From Texas Beef Council and Tom Perini. Fired up with garlic, onion and savory spices! Start with a tasty dry rub and finish by basting this beef brisket for a carnivore's feast.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.