Rocky Mountain Brisket Recipe

Rocky Mountain Brisket Recipe
Rocky Mountain Brisket Recipe photo by Taste of Home
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Rocky Mountain Brisket Recipe

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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
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. Bake: 3 hours

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 11x7-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.
Originally published as Rocky Mountain Brisket in Cooking for 2 Spring 2007, p8

Nutritional Facts

5 ounce-weight: 311 calories, 11g fat (5g saturated fat), 74mg cholesterol, 1039mg sodium, 22g carbohydrate (20g sugars, 1g fiber), 32g protein.

  • 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
  1. Place brisket, fat side up, in an 11x7-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.
  2. Cover and bake at 325° for 2-1/2 hours or until meat is almost tender. Drain; discard juices and bay leaf.
  3. 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.
Originally published as Rocky Mountain Brisket in Cooking for 2 Spring 2007, p8

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