Texas Oven-Roasted Beef Brisket
I was once a brisket novice, but now I cook up a dish with the taste of Texas. Thanks to a robust rub, the end result is a fork-tender cut with a crispy crust. —Audria Ausbern, Tahoka, Texas
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon pepper
- 2 teaspoons ground mustard
- 1 teaspoon salt
- 1 fresh beef brisket (4 pounds), halved
- 1 tablespoon canola oil
- 1-1/2 cups beef broth
- 1 bay leaf
Directions
-
1Preheat oven to 325°. Mix first seven ingredients; rub over brisket. In an ovenproof Dutch oven, heat oil over medium heat; brown beef, one piece at a time, on both sides. Return first piece to pan. Add broth and bay leaf; bring to a boil.
-
2Bake, covered, until beef is tender, 3-1/4 to 3-3/4 hours. Remove brisket from pan; keep warm. Discard bay leaf; skim fat from cooking juices. Cut brisket diagonally across the grain into thin slices. Serve with cooking juices.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
