3 Videos | Photo: Texas Oven-Roasted Beef Brisket Recipe
Ingredients
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 4 pounds beef brisket, trimmed
- 1 1/2 cups beef stock
Directions
Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.
Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By castroeke
on May 11, 2013
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The FIRST TIME I made this brisket it wasn't very tasty or tender (followed the recipe exactly as printed, so I chopped it up and mixed in bbq sauce for sandwiches.
The SECOND TIME I doubled the dry mustard, added 1 1/2 teaspoons of salt to the dry rub, and then bagged my 4lb brisket in a large zip lock and added enough Worcestershire sauce to really wet the brisket, which helps break down the muscle fibers with a little flavor, and had it sit in the refrigerator overnight. When it was time to cook I used chicken stock instead of beef stock (orders of magnitude better and left it in the oven for 5hrs (I still cooked it uncovered for the first hour. OMG, this was FANTASTIC!
By ntpulliam_9896185
Laguna Niguel, CA
on March 12, 2013
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I made this recipe, as I always do the first time I make a new recipe, exactly as written and I wouldn't change a thing. It was excellent. I served it over risotto and the au jus that the brisket cooks in was a perfect meld with the risotto and the brisket. Beautiful, easy recipe that I will *definitely* be making again!
By tilclean_11598955
Killingworth, CT
on February 24, 2013
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WONDERFUL!! Today is the 2nd time I am making this and didn't change a thing as far as the recipe. You don't need to since perfect the way it is written. Last time I was short on the beef broth and used about 1/2 cup beer so will probably do the same today cause the dinner was awesome. My son asked for this and he is already watching the oven and I just put the thing in!! Try this! and you won't be disappointed. Last time made mashed potatoes to go with but this time will do some oven roasted potatoes. Can't wait until dinner!
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