My Mom used to think brisket was a “cheap, tough” cut of meat, I changed her mind with this recipe! This recipe is easy and delicious and the meat is as tender as can be. You can serve it with gravy and mashed potatoes or sliced thin for great sandwiches. This will certainly feed a crowd!
2Make a dry rub by combining all spices. Rub the raw brisket on all sides with the rub. Spray a roasting pan with PAM and place the meat, fat side up, on a rack in a roasting pan.
3. Roast, uncovered, for 1 hour after an hour, add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours, or until fork-tender.Trim the fat and slice meat thinly across the grain
4If you are going make gravy, drain off fat, bring drippings to boil and add about ½ cup of red wine. If necessary add beef broth, to thicken add 2 tablespoons cornstarch to ¼ cup cold water, dilute and add to gravy to thicken.