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Texas Oven-Roasted Beef Brisket

The brisket may look well done because of its rich color, but wait until you taste this tender meat. Easy to chew and yet so tasty. The blend of the spices gives it that tangy barbecue flavor.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6 people

Ingredients

  • 4-5 lbs. KosherBeef Brisket, trimmed
  • 2 tbsp. chili powder
  • 2 tbsp. Kosher salt
  • 1 tbsp. garlic powder
  • 1 tbsp. onion powder
  • 1 tbsp. black pepper
  • 1 tbps. brown sugar
  • 2 tsp. dry mustard
  • 1 bay leaf, crushed
  • 1-1/2 cups Kosher beef stock

Instructions

  1. Preheat oven to 350 degrees. Make a dry rub of chili powder, salt, garlic powder, onion powder, 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. Then add the beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
  2. Lower temperature to 300 degrees. Cover pan tightly with aluminum foil and continue cooking for 3 hours, or until fork-tender. Remove from oven and let the meat rest for about 10 minutes. Uncover and be careful of the steam that will be released. Trim fat and slice meat thinly across the grain. Serve with the pan juices.