5 lb. beef brisket
2 Tbsp. Herbes de Provence Olive Oil
1/4 - 1/2 c. Gourmet Inspirations Smoke & Spice Rub
4 c. beef stock
1 carrot, 1 celery stalk, 1 med. onion chopped
1 sprig each of fresh rosemary, parsley, oregano and thyme
1 clove garlic, crushed
3 bay leaves
salt & pepper to taste
Pat the brisket dry with paper towels and rub the brisket with a generous amount of Smoke & Spice Rub and Herbes de Provence Olive Oil, until well coated.
Tightly wrap the brisket with plastic wrap and refrigerate over night or at least 8 hours. Take the brisket out of the fridge about one hour before cooking and bring it to room temperature.
Add salt and pepper to your taste. Preheat oven to 400 F. Roast the brisket in the oven for about 40 minutes, then reduce the oven temperature to 250 F.
In a large roasting pan, combine the vegetables, herbs, garlic, bay leaves and the beef stock. Lay the brisket on top with the fat side up. Cover the pan tightly with aluminum foil and transfer to the oven. Roast about 4 - 5 hours or until fork tender. Remove the brisket to a cutting board and let it rest for at least 20 minutes before slicing against the grain.
Strain the braising liquid into a saucepan, discard solids and cook over medium high heat until reduced by half and thickened, about 25 - 30 minutes. Season with salt and pepper to taste. Serve the brisket on a platter and pour the sauce over the meat.