I was once a brisket novice, but now I cook up a dish with the taste of Texas. Thanks to a robust rub, the end result is a fork-tender cut with a crispy crust. —Audria Ausbern, Tahoka, Texas
- 2 tablespoons chili powder
- 1 tablespoon sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon pepper
- 2 teaspoons ground mustard
- 1/2 teaspoon salt
- 1 fresh beef brisket (4 pounds), halved
- 1 tablespoon canola oil
- 1-1/2 cups beef broth
- 1 bay leaf
- Combine the first seven ingredients; rub over brisket. In an ovenproof Dutch oven, brown meat in oil in batches. Add broth and bay leaf. Bring to a boil.
- Cover and bake at 325° for 3-1/4 to 3-3/4 hours or until meat is tender. Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaf. Thinly slice meat across the grain. Serve with cooking juices. Yield: 10 servings.
Originally published as Texas Oven-Roasted Beef Brisket in Simple & Delicious December/January 2013, p21
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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