There's nothing like a big hunk of roasted beef to inspire awe in a hungry crowd.
This brisket is nothing like my roast beef though. Brisket is among the toughest parts of beef and only by cooking it low and slow that it gets impossibly tender. On the other hand, I prefer only prime cuts for my roast beef and roast it until just medium rare. The differences do not stop there.
Seasoning roast beef is quite a delicate affair. Just salt, pepper, olive oil, and some choice herbs does the trick for roast beef. This ensures that I do not muck up the natural flavors of top quality beef. For brisket, one can go wild with the spices. I make sure that I get a good crust of dry rub clinging on to the brisket before I fire up the oven. I make my own dry rub but any good barbecue dry rub that you get in the supermarket will work.
Brisket also has a tendency to dry up, that is what the addition of liquids is for. Essentially braising, this breaks down the tough connective tissues that holds up the brisket, a step that is absolutely unnecessary in roast beef. Sauce-wise, I will never dare serve prime rib roast beef with barbecue sauce, but it tastes great with brisket.
Oven Roasted Beef Brisket
3 kilos beef brisket
1 tablespoon paprika
3 tablespoons chili powder
4 tablespoons salt
2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon ground black pepper
1.5 tablespoons dry mustard
2 bay leaves, crushed
4 tablespoons muscovado sugar
1/2 cup hot water
1/3 Knorr beef broth cube
Dissolve beef broth cube in hot water.