Ingredients
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6 cloves garlic, minced
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4 tsp chili powder
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4 tsp smoked paprika
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2 tsp ground cinnamon
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2 tsp dried oregano
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1 tsp kosher or sea salt
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4 lb flat cut beef brisket
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1/2 cup Worcestershire sauce
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1 can ( 28 oz.) diced tomatoes (no salt added)
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1/2 cup brown sugar
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1/2 cup apple cider vinegar
Steps
1
Combine garlic, chili powder, paprika, cinnamon, oregano and salt. Rub into both sides of the brisket and place in baking dish; cover and refrigerate for at least 2 hours.
2
For Oven cooking method: Preheat oven to 350°F. Pour Worcestershire sauce over the meat, cover pan, and bake for 2 hours. Blend tomatoes, brown sugar and vinegar in a blender and pour over brisket. Cover and bake at 300°F for about 2 more hours or until fork tender with an internal temperature of 185–190°F. Baste the meat with the juices every 30 minutes or so during the last 2 hours of cooking.
3
For Slow cooker cooking method: Combine all ingredients with brisket in a slow cooker and cook on low for 10 hours or until fork tender with an internal temperature of 185–190°F. Remove meat from the pan or slow cooker and let cool for 10 minutes. Slice against the grain into thin slices. Pour sauce over brisket prior to serving.
