Brisket and dry rub recipe
The dry rub recipe yields 3 cups and can be stored in a tightly closed container for up to 6 months. This recipe serves 6-8.
- 1 beef brisket, 5 pounds, trimmed.
- Enough dry rub to cover the brisket and more for to sprinkle over onions.
- 3 Spanish onions, sliced
- salt and pepper to taste
- Dry rub:
- 1 cup sugar
- 1/2 cup sweet paprika
- 1/4 cup salt
- 1/4 cup celery salt, ex. Herbamare
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 3 Tbsp chili powder
- 2 Tbsp black pepper
- 1 tsp dry mustard
- 1/2 dried thyme
- 1/2 tsp cayenne pepper
Preheat oven to 325F.
Stir the rub ingredients together in a bowl, combine well. Store excess in a sealed jar.
Place half the sliced onions in a large roasting pan that will have enough room for the brisket. Cover the brisket with the dry rub thoroughly, and place, fat side up, on top of the sliced onions. Top with the remaining onions. Add enough water to the pan to cover 2/3 of the brisket. Heat the pan on the stove until the water begins to steam then cover with lid and heavy duty foil before transferring to the preheated oven.
After two hours, turn the brisket over in the pan, covering the top with onions, and place back in the oven. Make sure to seal tightly with lid and foil to maintain moisture.
After another two hours, you can check if the brisket is done by prodding with a fork. It is ready if it is soft. However, if it is still springy, it should be returned the oven for another 30 minutes of cooking.
When the brisket is ready, place onto a wood board and allow it to rest, covered loosely with foil. When it has reached room temperature, place the brisket in the refrigerator as it will be easier to slice when cool.
Drain as much fat from the roasting pan as you can, then puree the onions with the braising liquid in a blender. Pass through a sieve into a sauce pan and check the seasonings to taste.
Slice the brisket against the grain and serve with the braised onion sauce.