TEXAS OVEN-ROASTED BEEF BRISKET
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This recipe is great for a rainy day dish. The meat comes out extremely tender, almost tasting like what you would get in a New York deli when you order a brisket sandwich!
Prep Time: 10 minutes
Cook Time: 4 hours
Makes: 10 Servings
Ingredients
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
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 make 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 or homemade gravy.
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