ROSE MARY'S OVEN ROASTED BEEF BRISKET

Rose Mary's Oven Roasted Beef Brisket image

Provided by Rose Mary Mogan

Categories Roasts

Time 4h20m

Number Of Ingredients 19

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6 lb fresh beef brisket
2 Tbsp chili powder
2 Tbsp kosher salt
2 Tbsp granulated garlic powder
2 Tbsp granulated onion powder
1 Tbsp coarse grated black pepper
1 Tbsp paprika
1 1/2 Tbsp dark brown sugar, firmly packed
1 Tbsp dry mustard
2 bay leaves, crushed really fine
2 c beef broth, or half red wine & half broth
1 large red onion, thick sliced
1 large spanish onion, thick sliced
2 large red bell peppers, cut into thick wide strips
1 lb fresh sliced mushrooms
1 1/2 Tbsp ground cumin
1 Tbsp thyme
1 Tbsp liquid smoke flavoring, optional
1/3 c all purpose flour

Steps:

1. Preheat oven to 350 degrees F. Rub half of liquid smoke over each side of beef.
2. Combine all of the spices and the crushed bay leaves together in a small bowl to create the dry rub.
3. Season the beef brisket LIBERALLY ON BOTH SIDES with the dry rub . Spray a large roasting pan with non stick cooking spray, and then place the seasoned brisket in the pan.
4. Bake in oven UNCOVERED at 350 degrees F. for 1 hour.
5. While roast is cooking during the first hour,mix all of the vegetavles in a large bowl, add the flour and dust the veggies liberally. Remove roast from oven after the first hour.
6. Assemble the vegetables around the roast in the pan. Then add the beef stock & (wine if using.) REDUCE THE OVEN TEMPERATURE TO 300 DEGREES F. Then cover pan tightly with foil or lid, and return to oven and roast for an ADDITIONAL 3 hours or UNTIL MEAT IS FORK TENDER.Use additional time if needed.
7. Remove roast from oven after the 3 hours and allow to rest for about 20 minutes. Then carve against the grain into thin slices. An electric knife works very well for carving roast. Serve with your favorite pasta, rice or potatoes, and top with veggies and juices from pan.
8. Note you can also add additional vegetables like carrots, potatoes, celery, parsnips etc.