I cook often for church functions. This tender, well-seasoned beef is really very little fuss to make for a crowd.—Al Latimer, Bentonville, Arizona
- 2 tablespoons ground mustard
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 fresh beef brisket (3 pounds)
- Barbecue or horseradish sauce
- In a small bowl, combine the first six ingredients. Rub over brisket. Place in a greased roasting pan. Cover and bake at 325° for 2-1/2 to 3 hours or until tender. Thinly slice meat across the grain. Serve with barbecue or horseradish sauce or cooking juices. Yield: 8-10 servings.
Originally published as Zesty Beef Brisket in Taste of Home October/November 2001, p53
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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