"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Texas Oven-Roasted Beef Brisket Recipe

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This recipe for Texas Oven-Roasted Beef Brisket, by , is from The Hixon Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ed Hixon
Added: Saturday, December 29, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. chili powder **some suggest cayenne instead

1 tbsp. salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. ground black pepper
1 tbsp. sugar
2 tsp. dry mustard
1 bay leaf, crushed
4 lbs. beef brisket, trimmed (or 3lbs, 5lbs, or whatever they sell to you)
1 1/2 c. beef stock

Directions:
Directions:
Texas Oven-Roasted Beef Brisket

Recipe courtesy Tom Perini, Show: Paula's Home Cooking, Episode: Paula's Southern BBQ http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_27442,00.html

1. Preheat the oven to 350 F.


2. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub.


3. Place in a roasting pan and roast, uncovered, for 1 hour.


4. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.


5. Lower oven to 300 F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.


6. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Number Of Servings:
Number Of Servings:
8 @ 1/2 lb per serving, 4lb brisket
Preparation Time:
Preparation Time:
4.25 hours - but only 15 min of work, the rest is cooking.

 

 

 

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