Texas-Style Oven-Baked Beef Brisket
Votes: 41
Time: 4 hours 10 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
This popular brisket recipe is slow-roasted at a low temperature, basting it with the released juices. It gets its classic barbecue flavor from chili powder and dry mustard.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.8 kg prepared beef brisket
- 1.5 cups beef broth
- 2 tbsp. chili powder
- 2 tbsp. salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp. ground black pepper
- 1 tbsp. sugar
- 2 tsp mustard powder
- 1 chopped bay leaf
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Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Prepare a dry rub of chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard powder, and bay leaf. Rub the mixture over both sides of the raw brisket. Place in a baking dish and bake, uncovered, for 1 hour.
Pour beef broth into a baking dish and add water to a depth of 1.5 cm. Reduce the oven temperature to 150°C (300°F), cover the dish tightly, and continue cooking for 3 hours or until the brisket is tender.
Trim off any fat and slice the meat thinly across the grain. Pour the juices from the pan over the meat and serve.
Author of the recipe - Tom Perini is the owner of a ranch that houses a steakhouse famous for its cowboy traditions; Buffalo Gap, Texas.
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