Texas Oven-Baked Brisket

Ingredients

1 three-pound untrimmed brisket

1 tablespoon of salt

1 tablespoon of crushed peppercorns

1 teaspoon cayenne

1/2 teaspoon cumin

1 teaspoon chili powder

2 cloves of garlic, crushed

1/2 onion cut into slivers

1/4 cup soy sauce

1/8 cup Worcestershire sauce

1/2 cup red wine

2-4 cups of beef broth

Directions

Quick Note: I like to cook brisket the night before I plan on eating it. Usually I will cook it from 7:00-11:00, then let it sit overnight in the warm oven. In the morning, I place it in the fridge to prevent it from spoiling. Later in the evening, I rewarm it in the oven and serve. This method seems to produce an extremely tender, moist meat.
1. Preheat your oven to 250 degrees.
2. Mix together the salt, black pepper, cayenne, cumin, and chili powder and rub all over your brisket (more heavily on the meatier side but also a bit on the fat side as well).
3. In a large lidded roasting pan, add the crushed garlic cloves, slivered onions, soy sauce, Worcestershire sauce and red wine.
4. Place the brisket in the pan, fat side up, and fill pan with beef broth until brisket is covered half way.
5. Cover the pan tightly with fitted lid, and bake in the oven for four to five hours or until a skewer penetrates easily into the meat. (cook time is roughly 1 hour 20 minutes per pound)
6. Turn off the oven. Let the meat sit for several hours before slicing. When ready to slice, slice against the grain.

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