| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 4 |
lb |
Beef brisket |
| 2 |
tb |
Chili powder |
| 2 |
tb |
Salt |
| 1 |
tb |
Garlic powder |
| 1 |
tb |
Onion powder |
| 1 |
tb |
Black pepper |
| 1 |
tb |
Sugar |
| 2 |
ts |
Dry mustard |
| 1 |
|
Bay leaf; crushed |
| 1 |
|
Canned beef broth; (10-ounce) |
INSTRUCTIONS
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 1/2 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.
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”