Wyoming Brisket Barbecue

MAKES 8 SERVINGS

SEASONING MIX

1 Tablespoon salt
2 teaspoons ground guajillo chile pepper
2 teaspoons ground arbol chile pepper
1-1/2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon on ion powder
1 teaspoon black pepper
1 teaspoon crushed bay leaves
1 teaspoon dried sweet basil leaves
1 teaspoon mustard seeds
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground savory
1/2 teaspoon ground coriander
1 (4- to 4-1/2 pound) beef brisket
3-1/2 to 4 cups beef stock in all
2 cups chopped onions
1 cup chopped green bell peppers
1-1/2 cups chopped celery
2 cups canned tomato sauce
5 tablespoons apple cider vinegar
4 bay leaves
1/4 cup packed dark brown sugar
1/2 cup honey, in all

DAY 1: Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 5 tablespoons plus 2 teaspoons. Sprinkle 3 tablespoons plus 1 teaspoon of the seasoning mix all over the brisket, working it in well with your hands. Cover and refrigerate overnight.

DAY 2: Remove the brisket from the refrigerator and let it come to room temperature.
Preheat the oven to 425 degrees

Place the brisket in a large roasting pan and roast, uncovered, 30 minutes. Turn the meat over, add 1/2 cup of the beef stock, and cook until the meat is fairly tender, checking now and then to be sure it doesn't burn, about 1 hour. If the meat starts to stick hard to the pot, add another 1/2 cup of the stock.

Remove the pan from the oven and turn the oven heat down to 350 degrees.
Remove the meat and place the roasting pan over high heat on top of the stove. Stir in the onions, bell peppers, celery, 2 tablespoons of the seasoning mix, the tomato sauce, vinegar, bay leaves, and brown sugar, scrape the bottom of the pan, and cook 6 minutes. Stir in 3 cups of the stock and 1/2 cup of the honey, scrape the pan bottom, and bring to a simmer. Return the brisket to the pan and bake, until tender, turning the meat once or twice, about 1 to 1-1/2 hours.

Remove the pan from the oven and place over high beat on top of the stove. Remove the meat and cut it against the grain into thin slices. Return the slices to the gravy in the pan. Turn down the heat and simmer until the meat is very tender and the sauce has thickened and darkened to a dark red-brown, about 45 minutes to 1 hour. Stir in the remaining 1/2 cup honey and remove from the heat.

Serve immediately over French bread or with potato salad.