BEEF ESSENTIALS: OVEN-BAKED BRISKET & VEGGIES

Beef Essentials: Oven-Baked Brisket & Veggies image

Provided by Andy Anderson !

Categories Beef

Time 3h45m

Number Of Ingredients 16

PLAN/PURCHASE
1 Tbsp chili powder
1 Tbsp hungarian paprika
1 Tbsp ground jalapeño peppers
1 Tbsp coconut sugar
1 tsp salt, kosher variety
1 tsp ground black pepper
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dry mustard
2 lb beef brisket, trimmed
1 c beef stock
ADDITIONAL ITEMS
small red potatoes, sliced in half
carrots, thickly sliced on the bias

Steps:

1. PREP/PREPARE
2. Chef's Note: The spice mix should be enough for two briskets. Just place it in a tightly-sealed jar, and keep out of the heat, or sunlight.
3. Gather your Ingredients (mise en place).
4. Place a rack in the bottom position, and preheat the oven to 350f (175c).
5. Remove the brisket from the fridge, trim of excess fat, and pat dry with a paper towel.
6. Mix all the dry ingredients together in a small bowl.
7. Add some aluminum foil to a baking dish, cover with a piece of parchment paper, and add enough potatoes to cover the bottom of the dish, and then sprinkle with a bit of salt and pepper.
8. Chef's Note: The aluminum foil should be long enough to cover the brisket.
9. Rub the spice mix into the brisket, place on top of the potatoes, and then pour in the beef stock.
10. Leave the brisket unwrapped, and then place into the preheated oven for 1 hour.
11. Remove from the oven and add the carrots.
12. Wrap the brisket in the aluminum foil, reduce the oven temperature to 310f (155c).
13. Bake until fork tender, about 2 - 2.5 hours.
14. Open the aluminum foil, increase the heat back to 350f (175c), and bake, uncovered, for an additional 30 minutes.
15. PLATE/PRESENT
16. Remove from the oven, allow to rest for 15 minutes before carving, and serve with the potatoes, and carrots. Enjoy.
17. Keep the faith, and keep cooking.