Oven Barbecued Brisket

• 2 medium shallots minced
• 2 cloves garlic minced
• 4 teaspoons chili powder
• 4 teaspoons paprika or paprika, smoked
• 2 teaspoons cinnamon
• 2 teaspoons oregano dried
• 1 teaspoon kosher salt
• 4 pounds brisket rub first-cut, or flat-cut, trimmed of fat
• 1/4 cup worcestershire sauce
• 14 ounces tomatoes, canned no-salt-added diced
• 1/4 cup brown sugar, dark packed
• 1/4 cup apple cider vinegar kosher for Passover

1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl.
2. Rub into both sides of meat.
3. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
4. Pour Worcestershire sauce over the meat.
5. Cover the pan with foil and set aside at room temperature while the oven heats to 350F.
6. Bake the brisket, covered, for 2 hours.
7. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
8. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
9. Remove the meat from the sauce.
10. Let rest for 10 minutes, then slice against the grain.
11. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).

shallots, garlic, chili powder, paprika, cinnamon, oregano dried, kosher salt, brisket rub first, worcestershire sauce, tomatoes, brown sugar, apple cider vinegar

Taken from recipeland.com/recipe/v/oven-barbecued-brisket-49315 (may not work)