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Texas Oven-Roasted Beef Brisket

 Texas Oven-Roasted Beef Brisket
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
10 ServingsPrep: 20 min. Bake: 3-1/4 hours


  • 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.
Nutritional Facts: 5 ounces cooked beef equals 263 calories,

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Texas Oven-Roasted Beef Brisket (continued)

Nutritional Facts: 10 g fat (3 g saturated fat), 77 mg cholesterol, 328 mg sodium, 4 g carbohydrate, 1 g fiber, 38 g protein. Diabetic Exchange: 5 lean meat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.