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Serves 12-16


1 10 Lb Beef Brisket, Medium Fat Cap

2 Tbsp Canola Oil

4 Tbsp Mark’s Espresso Rub II

2 Cups Beef Stock

1 Large Onion, in Thick Slices


The evening before you want to cook the brisket, remove packaging and dab dry with paper towel. Rub both sides with 1 tbsp canola oil and 2 tbsp Mark’s Espresso Rub II. Wrap in plastic and refrigerate until next morning.




Preheat the oven to 325º.

Remove brisket from fridge and let sit on counter until oven is preheated.


Prepare a deep baking pan by placing the thick sliced onion on bottom. Pour in 2 cups of beef broth, place brisket on top. Cover tightly in foil and bake between 3-4 hours. Check how it is doing at 3 hours, and add more liquid as needed.



Let the brisket cool in its cooking liquid. This produces an amazingly moist and delicious end product. Slice very thinly against the grain.




I served this as a sandwich, with swiss cheese, mayo and mustard. Chips and coleslaw on the side.



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