Beef Brisket Recipe

Rub brisket all over with spice rub. Cover and place in refrigerator at least one hour, preferably overnight. Place remaining ingredients (except onion) in a bowl and mix to combine. Remove brisket from refrigerator. Make sure brisket is laying with fat side up, then spread sliced onions on top of brisket. Pour beef broth mixture over meat and onions, cover and let stand 1 hour at room temperature. Preheat oven to 325 degrees F. Check that cover on brisket is a tight seal (double weight aluminum foil works well). Place in oven and roast for 4 hours. The internal temperature of the meat must reach at 210 degrees F. This allows the meat to break down and become very tender. Allow to cool completely, then place in refrigerator. Next day meat is cold and can be easily sliced thin. Allow sliced meat to sit in liquid a few hours, then reheat and serve.