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 kevinandserena_...
Columbia, MO
on June 16, 2013
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DELICIOUS & TENDER!! I've never had good luck with brisket. Mine always came out tough. This recipe is perfect! I took some tips from the previous reviews and used 1 Tbsp. of salt instead of 2 Tbsp. I also used the beef broth and then added a little red wine. I cooked it for an hour at 300 degrees and then 4 hrs. at 280 degrees (as someone had suggested. Perfect Father's Day lunch!
By jgarrett_11260953
Bertram, TX
on June 14, 2013
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GREAT recipe, I would use it again. Thought it would be too salty, but I went right by the recipe (with the exception of the bay leaf....did not have on hand. It was a wonderful recipe, and very juicey. I will use again when I cook another recipe.
By teresaloves2trvl
angleton, TX
on May 27, 2013
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To DIE for beefy goodness! Had never cooked a brisket in the oven before, but since our smoker was stolen I had no choice this time. I took the suggestion of others and used a beer in addition to the beef stock. I also used brown sugar instead of regular. I left the salt amount the same as the recipe states and I can't figure out why some people's brisket is coming out too salty. Ours was perfect. I used a much larger brisket of 9 1/2 lbs so I doubled the amount of rub and cooked the brisket for a total of 5 1/2 hours. After it was done and had rested for awhile we tried to transfer it to a cutting board for carving...and it just fell apart. LOL. It was so tender I couldn't even slice it with a knife. I just pulled it apart. It was juicy and tasted like the best beef roast you ever ate. I put some Jack Daniels No. 7 on the table but hardly anyone used it because the meat was so good by itself. I would love to try this in a smoker!
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