Spiced Beef Brisket with Smokey BBQ Sauce (Texas)

Ingredients

• 2 tablespoons apple cider vinegar 
• 3 pound brisket 
• 0.5 teaspoon pepper black freshly ground
• 14.5 ounce beef broth canned
• 14.5 ounce canned tomatoes crushed canned
• 1 stick celery coarsely chopped
• 2 tablespoons chili powder 
• 2 teaspoons chili powder 
• 2 tablespoons brown sugar dark
• 1 tablespoon dijon mustard 
• 2 cloves garlic peeled smashed
• 0.5 teaspoon kosher salt 
• 2 teaspoons kosher salt 
• 2 tablespoons maple syrup 
• 1 medium onion coarsely chopped
• 1 tablespoon paprika smoked
• 2 teaspoons paprika smoked

Equipment

• food processor
• bowl
• sauce pan
• oven
• knife
• baking pan
• aluminum foil
• spatula

Directions

1. Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
2. For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
3. Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
4. For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula.
5. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
6. Brush 1/3 cup of the sauce over the surface of the brisket.
7. Slice the brisket into 3/4-inch pieces and arrange on a serving platter.
8. Serve the extra sauce alongside.