Brisket with Seasons Cowboy Rub
5 lb. beef brisket
2tbs. Herb de Provence Infused Olive Oil
1/2 cup Seasons Cowboy rub
4 cups of beef stock
1 carrot, 1 celery stalk, 1 medium onion chopped
1 sprig of each fresh rosemary, parsley, oregano, and thyme
1 garlic clove crushed
3 bay leaves
Seasons Premium Fleur de Sel and Pepe e Aglio blend to taste
Pat dry the brisket with paper towels and rub the brisket with a generous amount of Seasons Cowboy rub and Herbes de Provence Infused Olive Oil until well coated.
Tightly wrap the brisket with plastic wrap and refrigerate overnight or for at least 8 hours.
Take the brisket out of the refrigerator about one hour before cooking and bring it to room temperature. Add Fleur de Sel to your taste.
Preheat the oven to 400 F.
Roast the brisket in the oven for about 40 minutes, then reduce oven temperature to 250F.
In a large roasting pan, combine the vegetables, herbs, garlic, bay leaves, and the beef stock. Lay the brisket on top with the fat side up. Cover the pan tightly with aluminum foil and transfer it to the oven. Roast for about 4 to 5 hours or until fork tender
Remove the brisket to a cutting board and let it rest for at least 20 minutes before slicing against the grain.
To make the sauce:
Strain the braising liquid into a saucepan; discard solids and cook over medium-high heat until reduced by half and thickened about 25 to 30 minutes.
Season with Fleur de Sel and Pepe e Aglio
Serve the brisket on a platter and pour the sauce over.