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
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon pepper
- 2 teaspoons ground mustard
- 1 teaspoon salt
- 1 fresh beef brisket (4 pounds), halved
- 1 tablespoon canola oil
- 1-1/2 cups beef broth
- 1 bay leaf
Reviews
I didn't have time to bake this so I used a slow-cooker instead. It was just okay. We added BBQ sauce to it when serving. I've had better brisket so I will not be using this recipe again even though it wasn't terrible. Just a taste thing for me.
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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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