If you only make one recipe from my site, this should be the one! I have been making this brisket for approximately 7 years and every single person who has tried it, has loved it. It has become my signature dish. Whenever we have a crowd to feed this is what I make. I recently made it for my husbands hockey team and one of the gentlemen said he wanted to bathe in it :).
Not only is it delicious, but it only takes minutes to prepare. Simply prepare the rub, apply the rub and the rest is done in the oven. This brisket has everything you would want in a piece of meat…. tender, juicy and full of flavor.
When choosing a beef broth, a bone broth would make a great choice. To make a bone broth, simply place grass-fed bone marrow bones (approximatly 4 pounds) in a crock pot with 4 quarts of water, 1 smashed clove of garlic, 2 tbsp of apple cider vinegar and 1 tsp Himalayan pink salt. The acidic nature of the vinegar helps to draw minerals out of the bones. Cook on low for 16-24 hours. Strain out the bones and pieces before using.
Broth is an excellent source of minerals and is known to boost the immune system and improve digestion. Its high calcium, magnesium, and phosphorus content make it great for bone and tooth health. Bone broth also supports joints, hair, skin, and nails due to its high collagen content. In fact, some even suggest that it helps eliminate cellulite as it supports smooth connective tissue. Many people are concerned about how to get calcium when avoiding modern dairy-based foods. Fortunately, it’s actually quite simple to get adequate calcium even while eliminating dairy. Leafy greens (chard, collards, kale and spinach) are rich in minerals like calcium, but we can also find minerals and other health-promoting constituents in traditionally-made broth.
When I first started making this brisket I used seasoned salt in the recipe. I now make my own seasoned salt to avoid GMO sugar found in Lawry’s and other seasoned salts. It takes minutes to make and the ingredients are included in the recipe notes below.
I use Organic Coconut Palm Sugar in the rub. It is a rich unrefined brown sugar with a deep caramel flavor. It is produced by tapping the sweet nectar from the tropical coconut palm tree flower and drying the nutrient rich juice in a large open kettle drum. The juice condenses into a delicious, handmade whole brown sugar that adds warm color and a depth of flavor to baking. It is delightful in brownies, cookies and cakes and also makes a perfect topping for oatmeal. Organic Coconut Palm Sugar also is commonly used to sweeten Asian dishes, sauces and beverages. Switching from regular sugar to coconut palm sugar could prevent the blood sugar crashes that make you hungry and then cause you to gain weight. See why coconut palm sugar could be the best sugar alternative.
Fresh ground black pepper is best for this recipe. When pepper is ground it immediately starts losing the flavor and aroma of its volatile oils, so it should be ground just before using. Keep a pepper mill near the store that you can reach for whenever you need it.
When purchasing your brisket, make sure you purchase a Beef Brisket. I recently shared this recipe with a friend and she mistakenly purchased a corned beef brisket, which did not work. You also want to make sure you cover the brisket very tightly with foil when cooking for the last 3 hours so it does not dry out.
Spice Rubbed Brisket
- 2 tbsp chili powder
- 1 tbsp Himalayan pink salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp ground black pepper
- 1 tablespoon organic coconut palm sugar
- 1 tablespoon seasoned salt (see notes below on how to make your own seasoned salt)
- 1 (4 pound) beef brisket
- 1 1/2 cups beef broth
1. Preheat oven to 350 degrees F.
2. Combine spices in a small bowl and blend.
3. Apply rub to surface of brisket.
4. Cook brisket, uncovered, in preheated oven for 1 hour.
5. Remove from oven and add beef broth to roasting pan. Lower oven temperature to 300 degrees F, cover roasting pan tightly with foil, and cook 3 more hours.
6. Let brisket rest 30 minutes before slicing.
7. Slice against the grain, place slices back in broth in a serving dish.
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