Ingredients:
2 TBSP chili powder
2 TBSP salt
1 TBSP garlic powder
1 TBSP onion powder
1 TBSP black pepper
1 TBSP sugar
2 tsp dry mustard
1 bay leaf - crushed
4 lbs beef brisket
1 1/2 cups beef stock
Preheat oven to 350 degrees.
Make a dry rub by combining all the seasonings together in a bowl (minus the broth). Trim the brisket of most of its fat and then season well on both sides with the rub. Place in a roasting pan or Dutch oven and roast, uncovered, for 1 hour.
Add the beef stock to the pan along with enough water to yield 1/2 of liquid in the bottom. Lower the oven to 300, cover the pan tightly and continue cooking for 3 hours or until fork tender.
Remove from oven to a plate or carving board and let rest 5 minutes. Slice thinly across the grain.
I made an awesome gravy from the leftover broth!
Start by making a roux by melting 4 TBSP butter or bacon fat in a pan over med-high heat. Whisk in 4 TBSP flour and then slowly add about 1 1/2 cups broth from roasting pan and 1/2-1 cup milk. Whisk constantly until it reaches desired thickness.
Serve over brisket and mashed potatoes!
