- 4 tablespoons Never Not Eating Baharat or Chraime
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 3 tablespoons grapeseed oil
- 2 teaspoons flour
- 4 lbs trimmed beef brisket
- 1 ½ cups beef stock
- 6 medium onions, thick sliced
- 4 tablespoons tomato paste
- Preheat the oven to 350 °F.
- Combine dry rub ingredients in a bowl and set aside.
- Heat a dutch oven or roasting pan with a lid that will snugly fit your brisket, over medium high and when smoking add the grapeseed oil.
- Dust your brisket with the flour and sear on both sides for 5-7 minutes each, until brown. Remove to a platter.
- Add the onions to the pot, and cook stirring constantly until brown, about 10-12 minutes.
- Add the brisket back into the pot on top of your onions, and add any juices that have accumulated. Coat the top of the brisket with the tomato paste, and sprinkle your rub over top.
- Cook for 1 hour uncovered. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 °F, cover tightly and continue cooking for 3 hours, or until fork-tender.
- Slice meat thinly across the grain. Places the slices on the cooked onion on a platter and top with juice from the pan.
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