This is my adaptation of the recipe for Texas Oven-Roasted Beef Brisket from the Food Network website. It turned out delicious and I’d do it again.
2 tablespoons chili powder
2 tablespoons salt
2 tablespoons cocoa powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups red wine
Preheat the oven to 350 degrees F.
If the brisket is excessively fatty, you may want to trim a bit before you begin. Make a dry rub by combining all the herbs and spices. Season the raw brisket on all sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add wine and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 275 degrees F, cover pan tightly and continue cooking for 4 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Read more at: http://www.foodnetwork.com/recipes/texas-oven-roasted-beef-brisket-recip…