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.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By bailcase
San Antonio, 83
on January 28, 2012
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I followed another post - add 1 cup red wine to stock & 1 tsp liquid smoke and NO salt. I cooked an 8 lb brisket, so I doubled all the amounts for the seasonings. Cooked it for 1 hour @ 350, then 7.5 hours at 270 degrees. Fell apart, it was so tender, when I tried to pull it out of the pan! Excellent taste, easy to cut, everyone raved about it. I will definitely make this again. Remember - cook brisket low and slow. Thanks to whoever wrote the post about the red wine and liquid smoke!
By melmabelle
point pleasant, nj
on January 22, 2012
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I was a little worried as I started cooking before reading the reviews and all the comments about salt, but this was still delicious! I like salt, so this was delicious for me, but I might lessen the salt a little bit next time. I didn't find this too spicy at all, I might suggest that if you do reduce the salt amount that you might also want to reduce the chili and black pepper slightly if you don't like spice. I only had low-sodium chicken stock in my house and didn't feel like running out for the beef stock and it worked out fine. I also reduced the heat for the last 3 hours to 275 and it came out perfect. Sliced and placed on kaiser rolls with some of the juice and it was a great meal. I will definitely make again, it was a crowd pleaser!
By merrickchef
Long Island, Ne...
on January 19, 2012
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Family favorite! It only needs a tsp salt...or less. I added some Lipton onion soup mix to beef stock, water, and a little ketchup . Also substituted brown sugar for sugar in the dry rub. Delicious every time!
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