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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
2 tbsp chili powder and salt
1 tbsp garlic powder, onion powder, pepper and sugar
2 tsp dry mustard
1 bay leaf, crushed
4 lb beef brisket, trimmed
1 1/2 cups beef stock
Preheat the oven to 350. 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, 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. Serves 10
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TEXAS OVEN-ROASTED BEEF BRISKET
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Category: Brisket/Cornbeef
Prep Time: Cook Time: Total Time:
2 tbsp chili powder and salt
1 tbsp garlic powder, onion powder, pepper and sugar
2 tsp dry mustard
1 bay leaf, crushed
4 lb beef brisket, trimmed
1 1/2 cups beef stock
Preheat the oven to 350. 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, 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. Serves 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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