Oven-Braised Barbecue Brisket

Rubbing the beef with flavourful spices before cooking it to tenderness makes this roast a winner. For an informal family event, slice thinly and serve on kaiser rolls. If you can't find strained tomatoes, just process 1 can (28 oz/796 mL) whole tomatoes in the blender until smooth and strain out seeds.

Servings: 10

3 tbsp (45 mL) paprika
1 tbsp (15 mL) kosher salt
1 tbsp (15 mL) black pepper
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) ancho chili powder, (or chili powder plus 1/4 tsp/1 mL cayenne)
2 tsp (10 mL) garlic powder
3 tbsp (45 mL) vegetable oil
4lb (1.8 kg) boneless beef brisket pot roast

Barbecue Sauce:
1 onion, coarsely chopped
4 cloves garlic
1 bottle (660 mL)strained tomatoes
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) cider vinegar
2 tbsp (25 mL) Worcestershire sauce
1 bottle (341 mL)beer

In large bowl, combine paprika, salt, pepper, sugar, chili powder and garlic powder; stir in oil to make paste.

Add beef brisket, turning and rubbing in paste well. Cover and let stand for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Place brisket, fat side up, in greased roasting pan; roast in 400°F (200°C) oven for 30 minutes.

Barbecue Sauce:
In blender, mince chopped onion with garlic. Add strained tomatoes, brown sugar, cider vinegar and Worcestershire sauce; whirl until no large chunks remain. Stir in beer. Pour over brisket.

Cover and braise in 325°F (160°C) oven for 2 hours, basting occasionally. Uncover and braise until meat is tender, about 1 hour.

Transfer meat to cutting board; tent with foil and let stand for 10 minutes before thinly slicing across the grain. Serve with sauce.