2 Tbs. Chilli powder
1 Tbs. Garlic powder
1 Tbs. Onion powder
1 Tbs. Ground black pepper
2 Tbs. Brown sugar
2 tsp. dry mustard
1 bay leaf, crushed
2 kilos beef brisket, trimmed
375ml beef stock
Bill has whipped up this roast beef the last two weekends for the Harvest Festival and our Stomp day. It proved extremely popular served with gravy on soft-white rolls. The best part is, it is an economical and delicious way to serve meat to a large number of people.
- Preheat oven to 175 C.
- Make a dry rub by combining chilli powder, garlic and onion powders, black pepper, sugar, dry mustard and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
- Add beef stock and enough water to yield about 13 mm of liquid in the roasting pan. Lower oven to 150 C, cover pan tightly and continue cooking for 6 hours, or until the meat is easily shredded by fork.
- Remove brisket from oven and shred place on serving dish and top with juice from the pan.
- Great served on rolls as a sandwich!