Recipe courtesy of Tom Perini
Recipe courtesy of Tom Perini
Watch how to make this recipe.
Texas Oven-Roasted Beef Brisket
Getting reviews...
- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Cook: 4 hr
- Yield: 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 328
- Total Fat
- 25 g
- Saturated Fat
- 10 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 21 g
- Cholesterol
- 107 mg
- Sodium
- 324 mg
- Level: Easy
- Total: 4 hr 10 min
- Prep: 10 min
- Cook: 4 hr
- Yield: 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 328
- Total Fat
- 25 g
- Saturated Fat
- 10 g
- Carbohydrates
- 3 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 21 g
- Cholesterol
- 107 mg
- Sodium
- 324 mg
Ingredients
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.
