SANDRA'S ROASTED UNCURED-BEEF BRISKET with ROSEMARY POTATOES

The best ever...
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Servings: (6)
Prep: 15 mins.
Cook 4 hrs.
+ 3.5 hrs. for rub & standing time

Posted by Sandra

INGREDIENTS:

· 4 lb. uncured brisket

**Rub:
· 2 tablespoons flour
· 1 tablespoon chili powder
· 1 teaspoon cumin
· 1 teaspoon oregano
· 1 teaspoon basil
· 1/2 teaspoon dry mustard

***Roasting Sauce:
· 2-1/2 cups beef broth (plus more if needed)
· 1 cup tomato juice
· 3 teaspoons worcestershire sauce
· 2 cloves garlic, minced
· 1 onion, finely chopped

***Add 30 minutes before brisket is done:
· 2 lbs. ‘baby’ potatoes (or 1” cubed potatoes)
· 3 tablespoons olive oil
· 1 tablespoon rosemary

METHOD:

Clean and pat dry the brisket, trimming any excess visible fat and grey film.

Combine flour, chili powder, cumin, oregano, basil and dry mustard in a small bowl. Rub seasoning mix all over brisket, place in a large ziploc bag and refrigerate for 3 hours for flavors to penetrate, take out to return to room temp. for 30 minutes before roasting.

Meanwhile, in a small saucepan combine stock, tomato juice, worcestershire sauce, garlic and onion. Bring to a boil, reduce heat and simmer 15 minutes to reduce and enhance flavors. Remove from heat and allow to cool.

When brisket has returned to room temperature, in a dutch oven heat 2 tablespoons olive oil over medium-high heat, and brown the brisket on both sides. Remove dutch oven from heat and add the roasting sauce. Put brisket in the oven and roast, tightly covered at 325 for 4 hours, adding more broth as needed.

30 minutes before brisket is done, toss baby potatoes in oil and rosemary. Remove lid from roasting pan. Add potatoes, scattering them on top of the brisket. Add more broth until you have about 1.5 cups around the sides of the brisket. Continue to roast uncovered for 30 minutes to cook the baby potatoes (if using larger sized potatoes, increase cooking time accordingly). Poke potatoes with a toothpick to ck. tenderness.

Remove from the oven. Take brisket out of the pot and place on serving platter along with all the other ingredients, tent with foil and let brisket rest for 10 minutes. Take any remaining liquid and drippings in the Dutch oven and make gravy, adding more broth if need be. (I usually just add equal amounts of flour and water to jar fitted with a lid and shake it until smooth, then pour into roasting liquid and drippings in dutch oven until desired thickness of gravy is achieved), and pour gravy into serving container.

Slice the brisket against the grain and return to platter with potatoes. Serve it with the gravy, along with hot with rolls and your favorite vegetables. - Enjoy!