Beef Brisket


10 lb. beef brisket
Flour for coating

1 10-3/4 oz. can beef broth
3/4 cup Worcestershire sauce
1/3 cup vegetable oil
1-1/2 tsp. chili powder
3 bay leaves
1-1/2 cups water
1/3 cup cider vinegar
1-1/2 tsp. garlic powder
1/2 tsp. hot sauce
1/2 tsp. paprika

1 tbsp. salt
3/4 tbsp. garlic powder
1 tbsp. Cajun seasoning
1 tbsp. pepper
1 tsp. cayenne pepper


Preheat oven to 450 degrees F.

To make mop sauce, in a medium saucepan, bring beef broth and water to a boil. Add remaining ingredients, cover the pot and let stand at room temperature.

Combine ingredients for dry seasoning mix.

Remove any visible skin from brisket and trim fat to 1/4 inch thickness. Roll brisket in seasoning mix, coating lightly on all sides. Roll brisket in flour and place in roaster. Bake, uncovered, 1/2 hour on each side.

Reduce heat to 250 degrees F. Baste with 1/3 of mop sauce. Cover and continue to baste every hour for 4 to 5 hours. When meat is tender, remove from oven. Slice brisket thinly across the grain.

If made a day ahead of time, refrigerate overnight. Skim congealed fat off top, remove brisket from pan, slice brisket thinly across the grain. Return to pan and reheat.