Texas-Oven Roasted Beef Brisket
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Texas Oven-Roasted Beef Brisket
Texans know their brisket. So why not enjoy the
fruits of someone else's labor?!
Recipe courtesy of Tom Perini |
INGREDIENTS:
| 2 |
tbsp chili powder |
| 2 |
tbsp salt |
| 1 |
tbsp garlic powder |
| 1 |
tbsp onion powder |
| 1 |
tbsp ground black pepper |
| 1 |
tbsp sugar |
| 2 |
tsp dry mustard |
| 1 |
bay leaf, crushed |
| 4 |
pounds beef brisket, trimmed |
| 1½ |
cups beef stock |
DIRECTIONS:
| 1. |
Preheat the oven to 350ºF. |
| 2. |
Make a dry rub by combining chili powder, salt, garlic, and onion powders, black pepper, |
| |
sugar, dry mustard, and bay leaf. |
| 3. |
Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, |
| |
uncovered, for 1 hour. |
| 4. |
Add beef stock and enough water to yield about ½ inch of liquid in the roasting pan. |
| 5. |
Lower oven to 300ºF, cover pan tightly and continue cooking for 3 hours, or until fork- |
| |
tender. |
| 6. |
Trim the fat and slice meat thinly across the grain. Top with juice from the pan. |