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I took advantage of the cool temperatures recently and indulged my appetite for hearty, slow-roasted food. A beautiful brisket beckoned me from the Costco meat case and grabbed it as if it were a gift from the gods.

Years ago I would have seasoned it then popped it in the slow cooker to let it get tender and juicy. I liked the flavor, I liked the convenience but I wasn’t knocked out by the texture. Seems I would either under or over cook the meat. This recipe, though, is a keeper. All I had to do was season well with a good rub and set it in the oven for an hour. After which I added 1 1/2 cups beef stock and let it roast for a few more hours. Delicious smells filled the house that afternoon and The result was a nicely crusted and tender brisket that exceeded all my expectations.

What made it even easier was that I used Jayell Smokehouse Brisket Rub, a terrific Michigan made product that I discovered at a recent Made in Michigan event. Jayell’s owner, David Leidlein, produces smoked meats, rubs and sauces and what I sampled at that event made my mouth water. Look for Jayell at the farmer’s market in New Baltimore, as well as Pasta E Pasta in Chesterfield. Leidlein says more locations to come.

If you can’t find the rub, use the recipe here.

klawson@detroitnews.com

KateLawson14@twitter.com

Texas Brisket

2 tablespoons chili powder

2 tablespoons salt

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 beef stock

Preheat the oven to 350 degrees.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan. Serves 10.

Per serving: 232 calories; 12 g fat (5 g saturated fat; 47 percent calories from fat); 4 g carbohydrates; 2 g sugar; 85 mg cholesterol; 1,614 mg sodium; 27 g protein; 1 g fiber.

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