Beef Brisket From Cindy of Findlay

2 Tablsp chili powder            1 Tablsp salt                        1 Tablsp garlic powder

1 Tablsp onion powder        1 Tablsp black pepper        1 Tablsp sugar

2 teasp dry mustard              1 bay leaf, crushed           4 pound beef brisket, trimmed

1 1/2 cups beef stock                Preheat oven to 350

Make a dry rub by combining dry ingredients....season meat on both sides and place in

a roasting pan.  Roast, uncovered in the oven for 30 mins.   Add in the beef stock and

enough water to measure 1/2" in the pan.  Lower oven to 300 , cover pan tightly and continue

cooking for 3 hours or until fork tender.  Slice meat thinly and top with juice.