Doing the happy dance....

It's strange - I clicked the Lauren's Kitchen link a few days ago and it worked,

unfortunately I did not copy the recipe.

 
I've noticed, and it is maddening! There are a lot of information aggregators that

basically cull info from other articles and put it out as though it is original.

I have also noticed on some news websites they are re-running "stories" on their home page as though they are new that are actually months old.

We still get the physical newspaper for this reason. Having instantaneous info is good, but having something that a bit more time went into is also worthwhile.

 
phooey, cached link doesn't work. recipe inside

(Pat's note: I googled "Lauren's Kitchen Oven Roasted Beef Brisket with Sticky Sweet Glaze" and chose the cached version in order to view and copy the recipe)

Oven Roasted Beef Brisket With a Sticky, Sweet Glaze.
on Oct 21 in Beef & Veal tagged All, Beef, Southern Food by Lauren

I’ve lived in Texas for nearly a decade, and I thought it was time to finally make a brisket. I learned 2 things while making this brisket; 1) always ask for a brisket with a good sized fat cap, and 2) don’t expose the meat to wild temperature adjustments. I like to use a particular dry rub for my pork shoulder, so I thought I would do a similar rub for the brisket. It really turned out pretty nice for my first attempt, but I think it can be improved upon for my next attempt. However, I love the sweet glaze the brisket developed due to the caramelized sugar. But then . . . I’m a huge sweet tooth. smileys/smile.gif

2-3 Tbsp sea salt, to taste
1 Tbsp freshly ground pepper
2 Tbsp chipotle chili powder
1/4 cup brown sugar
1 Tbsp smoked paprika
1 Tbsp onion powder
2 tsp dry mustard
a small glug of worcestershire
3-4 pound beef brisket, fat cap left alone, bottom fat trimmed a bit
2 cups beef or veal stock

Preheat your oven to 350 degrees.

Make a dry rub combining the first 7 ingredients and taste to adjust the seasoning. Rub the brisket all over with a bit of the worcestershire sauce and pat the dry rub into all sides of the brisket. Place in a roasting pan with the fat cap up and roast, uncovered, for an hour.

Add the beef stock and enough water to bring the liquid level up to about 1/2 an inch in the roasting pan. Lower the oven temperature to 300 degrees. Cover the roasting pan tightly with 2 layers of tinfoil, or a tightly fitting lid, and continue cooking for 3 additional hours, or until the brisket is fork tender.

Let rest on a covered warm plate for about 10 minutes, and slice thinly across the grain to serve.

Enjoy!

 
Thanks Pat!! Question: what browser do you use that shows 'cache'?

Maybe it just doesn't appear on the ipad browsers

 
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