Texas Oven-Roasted Beef Brisket

Total Time:
4 hr 10 min
Prep:
10 min
Cook:
4 hr

Yield:
10 servings
Level:
Easy

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.


CATEGORIES:
View All

Pairs Well With
Dark Beer

Toasty, bracing beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.6 392
This Texas oven roasted beef brisket was delicious! I used a 4 lb brisket. I didn't change a thing. Next time I will decrease the salt so I can use the broth for chili. item not reviewed by moderator and published
you're item not reviewed by moderator and published
I have made several briskets with different recipes, but this has become my go-to... and it gets even better the next day! I could hardly slice it because the meat just fell apart - so tender and so flavorful. We made brisket sandwiches the next day, and I also mix it with hash and eggs. My mouth is watering just thinking about this delicious brisket! item not reviewed by moderator and published
I have tried brisket on my smoker without success. Yesterday I followed this cooking technique except I dropped the temp to 275 instead of 300. I also used a coffee based dry rub instead of this one. So I guess I didn't follow it too much! However, the result was fall apart, fork tender juicy brisket with fabulous taste. I don't know if ill do brisket on the smoker again. Ps. Watch the pepper if you plan on using the liquid for gravy. item not reviewed by moderator and published
This turned out amazing, one of the best things I've had in a while. I seasoned it to taste with the suggested seasonings (minus bay leaf). Some people say it's too salty, so don't use so much salt. Some people say it's too hot, so use a mild chili powder (most are mild in my experience). The only change I made was to put a whole bay leaf, a clove of garlic and some fresh thyme sprigs in the beef stock. item not reviewed by moderator and published
Whilst this cooking method produced a beautifully moist piece of brisket, the rub made it inedible. Our mouths were on fire after one bite. I had prepared the brisket for a party of 10 and no-one could eat the main course :-( item not reviewed by moderator and published
It was too salty and ended up just being a thick wet layer of heavy spices once cooked, but the cooking method yielded a moist brisket. item not reviewed by moderator and published
I followed the recipe exactly (except I halved the salt as others had recommended) and the meat was still pretty tough. Next time I'll turn down the oven temperature and cook it slower. The rub was really good. item not reviewed by moderator and published
Used 2.5 lbs brisket (cut all ingredients by 1/2 salt by 1/4), seared meat then rubbed spice mix on. Used chicken and red wine / mustard mixture for broth (no beef stock in pantry). Baked at 275 d for 4 hours - uncovered then 1 hour covered. Added a few chopped carrots and onions to broth mix. Very tender, took on a picnic hardly any leftovers! item not reviewed by moderator and published
This recipe was delicious! I made this for a dinner party with a few modifications. I cut the salt by half and I seared the brisket on the stovetop before putting it in the oven. Then I put it in the oven on 250 degrees for 6 hours. It came out perfect! item not reviewed by moderator and published
You must have used hot chili powder. item not reviewed by moderator and published
What other chili powder is there? Mine turned out inedible too because it was too spicy. Our mouths were on fire. $50 cut of meat to waste. item not reviewed by moderator and published
American Chili powder is a blend. Chili powder in the rest of the world is straight red pepper. Not a blend of savory chili peppers and spices plus salt. item not reviewed by moderator and published

This recipe is featured in:

The Best Main Dish Recipes