Oven Roasted Beef Brisket

INGREDIENTS

Servings: 4

Beef brisket (flat), untrimmed	2½ lb.
Spicelopedia™ Primo Steak and Grill Spice	2 Tbsp.
Large sweet onion	1
Large carrots	4
Celery stalk	1
Tomato juice	15 oz.
Dried porcini mushrooms	½ cup
Unsalted beef broth	½ cup

STEPS

1. Preheat oven to 350°F. Rub the brisket on both sides with Spicelopedia™ Primo Steak and Grill Spice and place into a roasting pan fat side up.
2. Chop the onion, carrots, and celery. Add vegetables to the roasting pan.
3. Pour tomato juice into the pan, adding only enough to come halfway up the roast.
4. Add mushrooms and beef broth to a microwave-safe bowl. Microwave on high for about 2 minutes to reconstitute the mushrooms.
5. Once softened, add the mushroom mixture to the roasting pan.
6. Cover the pan first with parchment paper, then tightly with foil to prevent the tomato juice from reacting with the foil.
7. Reduce oven temperature to 325°F and bake for 3½–4 hours, or until the meat is tender and falling apart.