- 10–15 pounds brisket with cap
- 3 tablespoons salt
- 2 tablespoons pepper
- 1 tablespoon granulated garlic
- 2 tablespoons dehydrated onions
- 2 teaspoons onion powder
- 1 medium yellow onion, sliced thin
- 4 stalks celery, cut in 2-inch pieces
- 3 carrots, cut in 2-inch pieces
- 3–6 cups beef stock (enough to fill the pan halfway)
Preheat oven to 350°F.
Mix together all spices in a small bowl and set aside. Remove the brisket from packaging and trim some of the larger hunks of fat, leaving some of the fat for flavor and tenderness. Rub brisket with spice blend, concentrating the majority of the blend on the meaty areas.*
Lay carrots on the bottom of a large roasting pan to create a “rack” for the meat to rest on. Place the brisket on top of the carrots and cover with the onions and celery. If you have extras, just pack them in around the brisket. Fill the roasting pan about halfway with beef stock, making sure not to rinse off any of the spices. Wrap the pan tightly with aluminum foil. Braise brisket at 350° for at least 7 hours. Brisket will be done when it’s fork tender and the juices run clear.
Allow brisket to cool slightly in its juices. Remove brisket from the pan and strain the juice, allowing it to settle, skimming off as much fat as possible. Trim any remaining fat that did not render, and slice to your preference. Serve with some crusty bread and au jus.
*It will look like a lot. Remember: This is a thick piece of meat. It will take more spice mix than expected to season it completely.