4poundsCertified Angus Beef ® brisket flatcut in half
1tablespooncoarse kosher salt
2teaspoonsfreshly ground black pepper
1teaspoongarlic powder
1teaspoonsmoked paprika
1 1/2cupsvegetable juice
1/2cupcider vinegar
1/2cupbrown sugar
2tablespoonsWorcestershire sauce
2teaspoonsonion powder
1/2teaspooncayenne pepper
1large oniondiced
Instructions
Combine salt, black pepper, garlic powder and smoked paprika. Rub evenly into brisket, wrap with plastic wrap and refrigerate overnight.
Preheat oven to 350°F. Place brisket, fat side up, in Dutch oven and roast uncovered 30 minutes; flip and roast another 30 minutes.
While brisket cooks, whisk together vegetable juice, vinegar, brown sugar, Worcestershire, onion powder and cayenne; mix in onion.
If desired, transfer brisket to a slow cooker. If continuing with Dutch oven, lower oven to 300°F. Pour liquid mixture over brisket, cover and braise for four hours until fork tender. (Or, cook on low in slow cooker for six hours.)
Transfer brisket to a cutting board. Skim excess fat from braising liquid as desired. Let rest 10 minutes before slicing thinly across the grain. Serve topped with warm braising liquid.