Cooking brisket can be intimidating, but the secret is time and patience. You’re about four hours away from tender, juicy, flavorful meat. The dry rub encourages a mix of hearty flavors: Coconut sugar coaxes the beef’s sweetness, while mustard and bay leaf encourage the savory notes. Trust us when we say you’ll be asked to make this over and over again.

This recipe yields 6 servings

INGREDIENTS

3-½ pounds brisket, trimmed
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons kosher sea salt
1 tablespoon coconut sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
2 teaspoons dry mustard
1 bay leaf, crushed
1-½ cups beef stock or bone broth

1.5 kilograms brisket, trimmed
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons kosher sea salt
1 tablespoon coconut sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
2 teaspoons dry mustard
1 bay leaf, crushed
240 - 355 ml beef stock or bone broth

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.
Combine all ingredients except beef stock or bone broth to make dry rub.
Season the brisket on all sides with dry rub.
Place brisket in roasting pan and cook uncovered for 1 hour.
Remove pan from oven and add stock to pan. Add more stock or water, if necessary, to keep the bottom of the pan covered but create no more than ½ inch of liquid.
Lower oven to 300 degrees Fahrenheit 150 degrees Celsius, cover pan, and continue cooking for 3 hours. Brisket is ready when it’s fork-tender.
Trim the fat and slice meat thinly against the grain.
Using a fat separator, de-fat the pan drippings and serve over the brisket.

TIPS

**For a thicker, richer jus, transfer the remaining liquid to a skillet and reduce (on low boil) to desired consistency.

**If the brisket feels springy and requires a sharp knife to cut it using a sawing motion, it’s not done. Cover it back up with foil and put it back into oven for another 20 minutes and test, again.