Beef Brisket with Memphis Dry Rub

The brisket is a cut of meet from under the ribs. It is best when braised, a very long and slow cooking process. I recommend selecting the more flavorful point cut with more fat for this recipe. The fat will melt away and create a thick, rich sauce.

Serves 8

Ingredients:

  • 4-5 pound beef brisket, trimmed
  • 2 cups beef broth
  • 1 cup red wine (pinot noir is a good choice)
  • ½ cup Memphis dry rub

    Memphis Dry Rub

    Ingredients

  • 1 tablespoon cayenne pepper
  • 3 tablespoons cilantro,, dried
  • 1 teaspoon red pepper flakes
  • 1/2 tablespoon ground coriander
  • 2 teaspoons cumin
  • 1/2 tablespoon paprika
  • 1/2 tablespoon onion flakes
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon kosher salt, or sea salt
  • 1 teaspoon freshly cracked black pepper

    Instructions

    For the dry rub: Mix all dry rub ingredients together. Can store in freezer up to 4 months

    Preheat oven to 400 degrees F. To prepare the brisket: Generously pat brisket with rub. Combine wine and broth and pour into a roasting pan. Add brisket to pan. Cook brisket for 20 minutes. Reduce heat to 325 degrees F. Remove from oven and cover with heavy fitted lid or foil and continue to cook for 4-6 hours or until brisket is fork tender and juices have reduced until thick.