Yields: 6 servings
Conversion Chart: Here >>
Ingredients:
4 pound beef brisket, trimmed of fat
¼ teaspoon cayenne pepper
1 tablespoon celery salt
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground dry mustard
1 tablespoon onion powder
½ teaspoon ground thyme
1 tablespoon granulated sugar
2 tablespoons kosher salt
1 tablespoon black pepper
4 tablespoons liquid smoke
8 cups low sodium beef stock
Procedure:
1. Preheat oven to 375˚F
2. Make a dry rub for the brisket by combining together cayenne pepper, celery salt, chili powder, garlic powder, dry mustard, onion powder, thyme, sugar, salt and pepper
3. Generously rub the brisket with the dry ingredients on all sides
4. Place brisket in a large roasting pan and roast for 1 hour
5. Combine the liquid smoke and beef stock in a large pot and bring to a boil
6. Remove brisket from the oven and pour the warmed stock into the roasting pan
7. Lower the heat to 350˚F
8. Cover the roasting pan with foil and return to the oven
9. Continue to roast until fork tender, approximately 3 hours
10. Remove brisket from oven
11. After resting the brisket for 15-20 minutes, slice thinly across the grain
12. Reduce and thicken the stock to make a gravy or serve with your favorite barbecue sauce
Airline: Continental Airlines
Recipe Type: Authentic
Recipe Author: Chef Gerry McLoughlin
Original Photograph By: Chef Gerry McLoughlin/united.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.united.com/CMS/Documents/pdfs/chefs-and-sommeliers/chefs-corner-featured-recipe-sep2013.pdf
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