Texan Slow Roasted Beef Brisket
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp chili powder
2 tbsp salt
1 tbsp ground black pepper
1 tbsp brown sugar
2 tsp dry mustard
1 bay leaf, crushed
2 kg beef brisket, trimmed
1 1/2 cups beef stock
Preheat oven to 180C. Combine garlic and onion powders, chili powder, salt, black pepper, sugar, dry mustard, and bay leaf to make a dry rub.
Season both sides of brisket with rub. Place in a pan and roast uncovered for 30 minutes.
Remove pan from oven and lower to 150C. Pour in beef stock and add water to leave 1 cm of liquid in pan. Cover pan tightly with double layer of foil and roast for approximately 4 hours, or until fork-tender. Baste every 45 minutes or so.
If desired, increase oven to 180C, spoon pan juices over meat and roast uncovered again until deep golden brown, approximately 15 minutes.
Once removed from oven, let meat rest for 30 minutes to retain juices.
Trim fat and slice meat across the grain. Top with juice from pan.