Blackened Braised Brisket

• 1/4 cup blackening seasoning see below for mix, or use your favorite
• 6 pounds brisket remove from fridge an hour before cooking
• 4 tablespoons canola oil
• 8 cloves garlic lightly crushed
• 2 yellow onion large, rough chop
• 3 large carrots rough chop
• 4 celery ribs rough chop
• 2 jalapeno chilies sliced, seeds removed depending on taste
• 1/2 bunch oregano
• 1/4 bunch thyme
• 1/2 bunch parsley
• 3 bay leaves
• 1 ounce dark beer
• 28 ounces tomatoes Whole
• 2 cups chicken stock
• 1 tablespoon salt
• 2 teaspoons pepper
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/4 teaspoon cayenne
• 1 tablespoon brown sugar
• 2 teaspoons garlic powder
• 2 teaspoons onion powder

1. Mix together, store in an airtight container
2. Pre-heat oven to 350 degrees.
3. Rub brisket with blackening seasoning.
4. Heat a pan (preferably cast iron) over medium high heat. When hot, add canola oil, sear both sides of brisket, will take about 7-10 minutes each side. If possible sear the meat outdoors on a grill, or in a very well ventilated area, it will create quite a lot of smoke. If not possible sear meat over medium/medium-low heat, it will take longer but will not smoke out your home.
5. Transfer meat to an oven safe pan, you want the meat to fit comfortably in it.
6. Turn the heat off of the cast iron pan, pour in beer and scrape any bits off the bottom of pan. Transfer to pan with brisket.
7. Add remaining ingredients; make sure all ingredients are nestled in liquid. (Brisket will not be completely covered in liquid)
8. Cover with a piece of parchment paper and tightly wrap with aluminum foil. Place in oven.
9. Cook for about 3 1/2 to 4 hours, turning the meat at least 2 times during cooking.
10. Remove pan from oven, let cool for about 30 minutes.
11. Remove the herbs and bay leaves.
12. Set the brisket aside.
13. Puree the remaining liquid and transfer to pot. Reduce the liquid until the desired flavor and consistency is reached.
14. Slice the brisket across the grain (it will probably fall apart some) and serve with some sauce poured over and the rest on the side.
15. Serve warm.

blackening seasoning see below for mix, brisket, canola oil, garlic, yellow onion, carrots, celery, chilies, oregano, thyme, parsley, bay leaves, tomatoes, chicken stock, salt, pepper, cumin, coriander, thyme, paprika, cayenne, brown sugar, garlic, onion powder

Taken from www.yummly.com/recipe/Blackened-Braised-Brisket-1434747 (may not work)