Recipe Background
Some barbeque favorites are staples of cookouts, like burgers and grilled chicken. And then there are the special barbeque items, the ones that turn heads and get everyone to the picnic table. That would be the case with this Texas Roasted Beef Brisket: an extra-tender, fragrantly seasoned hunk of beef, with true succulent flavor and melt-in-your-mouth texture. You can throw some Texas Roasted Beef Brisket on a bun, over mashed potatoes, or whatever your cookout calls for! This is so delicious you might even have a few cook-ins so you can have more of it outside of grilling season!
Some barbeque favorites are staples of cookouts, like burgers and grilled chicken. And then there are the special barbeque items, the ones that turn heads and get everyone to the picnic table. That would be the case with this Texas Roasted Beef Brisket: an extra-tender, fragrantly seasoned hunk of beef, with true succulent flavor and melt-in-your-mouth texture. You can throw some Texas Roasted Beef Brisket on a bun, over mashed potatoes, or whatever your cookout calls for! This is so delicious you might even have a few cook-ins so you can have more of it outside of grilling season!
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 bay leaf crushed
- 4 pounds beef brisket trimmed
- 1 1/2 cups beef stock
- water to taste
Directions
- Preheat the oven to 350 degrees F.
- Combine the chili powder, the salt, the garlic powder, the onion powder, the black pepper, the sugar, the dry mustard, and the bay leaf.
- Season the brisket on both sides with the dry rub.
- Place the brisket in a roasting pan and roast, uncovered, for 1 hour.
- Add the beef stock to the roasting pan, then add enough water to yield about 1/2-inch of total liquid in the pan.
- Lower the oven temperature to 300 degrees F.
- Cover the pan tightly and continue cooking until fork-tender, about 3 hours.
- Trim the fat and slice the meat thinly across the grain.
- Top the slices with the juices from the pan and serve.
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