Ease of Preparation: Medium.
Yield: 4-6 servings.
Ingredients:
1 4 lb. (1.8kg) beef brisket, trimmed
2 teaspoons (10ml) onion powder
2 teaspoons (10ml) ground black pepper
1/3 cup (80ml) balsamic vinegar
2 tablespoons (30ml) brown sugar
1 cup (240ml) beef broth
Dry Rub
½ cup (120ml) brown sugar
1 teaspoon (5ml) chili powder
1 teaspoon (5ml) dry mustard
2 teaspoons (10ml) ground black pepper
2 teaspoons (10ml) salt
2 teaspoons (10ml) onion powder
2 teaspoons (10ml) garlic powder
1 teaspoon (5ml) dried thyme
1 teaspoon (5ml) dried oregano
Method:
Preheat oven to 275 degrees.
In a small mixing bowl, combine all dry rub ingredients.
Place brisket on a large plate and sprinkle rub over the meat.
Rub spices in the flesh of the meat until all sides are properly coated.
Place brisket fat side down in a glass baking dish, and cover with aluminum foil.
Place dish in oven and cook for 4 hours.
Remove brisket from oven and remove foil.
Pour all juices from the baking dish in to a small saucepan.
Flip brisket in dish and return to the oven for 1 hour.
Meanwhile, add onion powder, pepper, balsamic vinegar and brown sugar to cooking liquid.
Bring to a simmer over medium-high heat, and cook for 8-10 minutes or until properly reduced.
Add beef stock and cook for another 8-10 minutes, or until reduced once again.
Once the hour has passed, turn the oven to broil and cook for 6-8 minutes, or until the beef is nicely charred on top.
Remove beef from the oven, and let it rest for 5-6 minutes.
Slice beef thinly, and serve warm with dipping sauce on the side.
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