KING BEEF OVEN BRISKET
Cooking the Cowboy Way
by Grady Spears with June Naylor
Tom Perini usually makes his brisket in the smoker, but you 'II find this a snap to make at home. Make it for Sunday supper and slice the leftovers for sandwiches to eat on Monday and Tuesday. Perini Ranch
Serves 10
Ingredients
• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon freshly ground black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 bay leaf, crushed
• 1 (4-pound) beef brisket, trimmed
• 1½ cups beef stock or broth
Directions
Preheat the oven to 350°F.
To make the rub, combine the chili powder, salt, garlic powder, onion powder, pepper, sugar, mustard, and bay leaf in a small bowl, and mix thoroughly.
Season the brisket on both sides with the rub.
Place in a roast- ing pan or Dutch oven and roast uncovered for 1 hour.
Add the beef stock or broth and enough water so that there's about 1/2 inch of liquid in the pan. Cover tightly with heavy foil (or the lid, if using a Dutch oven), decrease the oven temperature to 300°F, and continue cooking for 3 hours or until fork-tender.
Slice the meat thinly across the grain. Top with the juices from the pan.
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