When I first met my husband, I realized pretty quickly that food was very close to his heart. He would always rave about his grandmother’s cooking and insisted I learn some of her recipes. However, being an avid cook myself, I graciously listened to Grandma’s recipes, but eventually tweaked them to make them my own. Here is one of our creations, an Easter favorite for our family:
Spice Rub Ingredients
- 4 tablespoons kosher salt
- 4 teaspoons fresh ground pepper
- 2 teaspoon cayenne pepper
- 4 teaspoons chili pepper
- 2 teaspoon oregano
- 2 teaspoon cumin
- 2 teaspoon garlic power
Mix all of the ingredients together and divide in half. One half will be used for the rub, the other half for the juice.
Prepare the meat by trimming some of the excess fat, leaving some fat for extra flavor. Rub the brisket with olive oil and then with one half of the spice rub mixture. Bake on a meat rack over a cookie sheet at 275°F for 2-4 hours, depending on the size of the roast. Slow cooking really brings out of the flavor, but you don’t want to cook too long, or it will get dry.
Check the roast temperature frequently. It’s done when the internal temperature reaches 145°F. However, once it reaches 100°F, you want to add the juice.
Juice Rub Ingredients
- ½ of the spice rub mixture
- ¾ cup beef broth
- 2 tablespoons olive oil
Combine the rub and the olive oil in a frying pan and sauté until mixed. Slowly add the beef broth until you obtain a liquefied juice.
Remove the roast from the oven and baste with the juice. It’s important to re-baste every 15-20 minutes for the remainder of the cook time to ensure the meat does not get too dry. The key to this recipe is obtaining the crunchy rubbed exterior while keeping the interior moist.
Remove once the internal temperature reaches 145°F. Slice and serve.