Texas Oven-Roasted Beef Brisket
If you want to add more Jewish recipes to your repertoire, Texas Oven-Roasted Beef Brisket might be a recipe you should try. For $2.5 per serving, you get a main course that serves 10. One serving contains 302 calories, 39g of protein, and 14g of fat. It is perfect for Hanukkah. From preparation to the plate, this recipe takes around 4 hours and 10 minutes. 237 people were glad they tried this recipe. It is brought to you by Foodnetwork. If you have sugar, chili powder, dry mustard, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns an awesome spoonacular score of 89%. If you like this recipe, take a look at these similar recipes: Texas Oven-Roasted Beef Brisket, Barbecued Texas Beef Brisket, and Texas Beef Brisket Chili.
Servings: 10
Preparation duration: 10 minutes
Cooking duration: 240 minutes
Ingredients:
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
2 tablespoons chili powder
2 teaspoons dry mustard
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
2 tablespoons salt
1 tablespoon sugar
Equipment:
oven
roasting pan
frying pan
Cooking instruction summary:
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 yield 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.
Step by step:
1. Preheat the oven to 350 degrees F.
2. 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.
3. Place in a roasting pan and roast, uncovered, for 1 hour.
4. Add beef stock and enough water to yield 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.
5. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
Nutrition Information:
covered percent of daily need
