Texas Oven-Roasted Beef Brisket
By Tom Perini
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Difficulty: Medium
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 20
Ingredients
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 crushed bay leaf
- 4 lbs trimmed beef brisket
- 1 1/2 cups beef stock
Directions
Preheat the oven to 350 °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 °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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
