Recipe of Favorite Beef Brisket

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Before you jump to Beef Brisket recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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You may prefer cooking food with your oven, but using a microwave instead will cost you much less money. The energy used by cooking in an oven is definitely greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. In comparison with your stove, you can make boiled water or steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, nonetheless that is certainly not true. Especially if you ensure that the dishwasher is full prior to starting a cycle. Preserve even more money by air drying or cool drying your dishes as an alternative to heat drying them.

From the above it should be clear that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite uncomplicated to live green, after all. Mostly, all it requires is a bit of common sense.

We hope you got insight from reading it, now let's go back to beef brisket recipe. To make beef brisket you only need 11 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to prepare Beef Brisket:

1. You need 4 lb of beef brisket, trimmed.
2. Use 2 tbsp of chili powder.
3. Take 2 tbsp of salt.
4. Provide 1 tbsp of garlic powder.
5. You need 1 tbsp of onion powder.
6. Get 1 tbsp of black pepper.
7. Use 1 tbsp of sugar.
8. Use 2 tsp of dry mustard.
9. Get 1 of bay leaf, crushed.
10. Get 1 1/2 cup of beef stock.
11. Get 1 of water.

Steps to make Beef Brisket:

1. Preheat oven to 350.
2. Make dry rub by combining chili powder, salt, garlic onion powders, black pepper, sugar, dry mustard and bay leaf. Season the raw brisket on both sides with rub..
3. Place in roasting pan and roast uncovered for 1 hour..
4. And beef stock and enough water to yield about half inch of liquid in roasting pan. Lower oven to 300, cover pan tightly and continue cooking for 3 hours or until fork tender..
5. I've done it that way but this time I tried it in a slow cooker. Did almost everything the same except only added about 1/2 cup of water with the broth and cooked it on low for 8 to 10 hours..
6. Trim the fat and slice meat thinly across the grain or shred with two forks. Top with juice from pan..

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