Rocky Mountain Brisket Recipe

Rocky Mountain Brisket Recipe photo by Taste of Home

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The mouthwatering aroma and flavor of beef brisket can be a pretty powerful thing! With this scaled-down version from Judy Ehrhart of Gonzales, Louisiana, it’s easy to make just the right amount. “It is wonderful to share with a family member or friend and always gets rave reviews!“—Judy Ehrhart, Gonzales, Louisiana

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Rocky Mountain Brisket Recipe

Prep: 20 min. Bake: 3 hours

Yield: 3 Servings

20 180 200

Ingredients

1 fresh beef brisket (1 pound)
1-1/2 teaspoons chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
1-1/2 teaspoons Liquid Smoke, optional
1 bay leaf
BARBECUE SAUCE:
2/3 cup ketchup
2 tablespoons water
4 teaspoons Worcestershire sauce
1 tablespoon butter
1 tablespoon brown sugar
1 teaspoon ground mustard
1/2 teaspoon celery seed
1/2 teaspoon Liquid Smoke, optional
Dash cayenne pepper
Dash pepper

Directions

Place brisket, fat side up, in an 11-in. x 7-in. baking dish coated with cooking spray. Combine the chili powder, pepper and salt; rub over brisket. Sprinkle with Liquid Smoke if desired. Add bay leaf.
Cover and bake at 325° for 2-1/2 hours or until meat is almost tender. Drain; discard juices and bay leaf.
In a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Pour over brisket. Cover and bake 30 minutes longer or until meat is tender and sauce is heated through. Thinly slice brisket across the grain. Yield: 3 servings.

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 5 ounces cooked beef equals 311 calories, 11 g fat (5 g saturated fat), 74 mg cholesterol, 1,039 mg sodium, 22 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Rocky Mountain Brisket in Cooking for 2 Spring 2007, p8