Texas Oven-Roasted Beef Brisket Recipe
Texas Oven-Roasted Beef Brisket Recipe photo by Taste of Home

Texas Oven-Roasted Beef Brisket Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 3-1/4 hours
MAKES:10 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 3-1/4 hours
MAKES: 10 servings


  • 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

Nutritional Facts

5 ounces cooked beef equals 263 calories, 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.


  1. 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.
  2. 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.
Editor's Note: This is a fresh beef brisket, not corned beef.
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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Reviewed Jan. 4, 2013

"No, this recipe didn't do it for us. Despite the fact it smelled great, it just didn't have much flavor. I used a 2.5 pound brisket but kept the measurements the same. I have much better and flavorful recipes for brisket I will stick with. Sorry!"

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