Brisket can be served as a weeknight meal, or for a special occasion. It is significantly less expensive than most cuts of meat and if you have never cooked one before, it needs to be cooked slowly, at a very low temperature for around 3 to 4 hours in order to dissolve the tough connective tissues of the meat.
You can dress Brisket up with different veggies, or make a sandwich, the options are endless. When you roast beef brisket low and slow in the oven, you end up with meat that’s so tender and buttery, it practically falls apart. This oven-barbecued beef brisket recipe can be prepared for a barbecue party or a holiday feast. We’ve got a foolproof and flavorful brisket rub recipe made with brown sugar and spices like smoked paprika, cumin, and cayenne.
- 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
- 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.