Beef Brisket

I don’t eat a lot of meat and in particular I don’t eat a lot of beef or pork, though I love it if it is prepared correctly.

In general I feel much better eating minimal amounts of either beef or pork or none at all (and anymore, beef is rather expenseive).

When I do eat it, I want it to be delicious and as healthy as possible. Other than ground beef, one of the less expensive pieces of meat is often a brisket. This is a delicious recipe for beef brisket and about as healthy a possible.

Per 4 lbs of beef.

Preheat the oven to 300 degrees.

Place the beef in a deep pan with any fat on top.

Add:

One can beef broth

2 crushed bay leaves

2 tablespoons brown mustard

1 tablespoon dry mustard

1/4 cup honey

1 tablespoon cayenne pepper

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon salt

2 tablespoons chili powder

If the brisket is frozen when you put it in, it will take approximately 7 hours to cook. If thawed, approximately 5 hours. You want it so the meat is very tender and easily comes apart. About every two hours remove the meat and dish from the oven and using a small measuring cup, pour the liquid ingredients over the meat and return the meat in the dish to the oven. The dish and meat should not be removed from the oven for more than 5 minutes at a time.