Dig into some serious barbecue with this Texas Oven-Roasted Beef Brisket recipe from Food Network. The meat is rubbed with chili, mustard and garlic powders.

Texas Oven-Roasted Beef Brisket

chili powder

salt

garlic powder

onion powder

black pepper

sugar

dry mustard

bay leaf, crushed

beef brisket,

beef stock

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

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

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

I like to add a bit of liquid smoke for a real treat! Put a couple of splashes in with the beef broth for a total party in your mouth taste. 

I was looking for a brisket recipe that would produce the same juicy tenderness as a slow-cook method, and I found it! We are never using another slow-cook method again! I was surprised at how "saucy" it came out, considering it started with a dry rub, but the broth steams into the dry rub as it cooks the second time, creating the perfect barbeque sauce! We even used some of the leftover sauce to mix in with scrambled eggs, dipping for crusty bread, etc. It's that good!

This is excellent. Today I am making it for the third time. Easy and flavorful. Or should I say flavorful and easy. I make it in a cast iron pot. 

DEE MAKES THE BEST BRISKET, PERIOD. AND IF YOU DON’T KNOW WHO DEE IS, JUST ASK!! :)

Trim the fat? No, no, no! I can't believe someone would write that. 'Partially trimmed' is the only way to go. Please leave at least a thin layer of fat-maybe 1/8". There was so much flavor in brisket fat you'll never know unless you taste it. It's kind of like a t-bone. That cooked fat just leaves us with wonderful memories . By the way I had a 4.5 pound brisket (The deckle which is the thick end) that I sliced in half so it would be half the thickness and cooked both pieces in a roasting pan and it still took 5 hours to fully tenderize.

I changed a few things.  Never cooked a brisket before.  I made. Two 1 1/2 cups of beef bullion. I added 1tbs of rosemary, thyme.  2tbs of honey and brown sugar. I added 1 tbs o McCormicks steak , you can use brisket rub also rub, 1 tbs of Montreal Steak rub, and  Mixed the brown sugar and honey and  heated them in the microwave at 15 sec intervals till dissolved, mixc and SET INTO FRIDGE to slightly harden.  While that was going on I rubbed a generous amount of Worcester sauce on both sides, let stand about twenty to thirty minutes.  Sliced one sweet onion and layered the bottom of pan with the rings, peeled some pearl onions also and spread them around then I took 5-6. Red potatoes and lined the outside of the pan with them sliced in half. Put the brisket on a rack , rubbed the honey and brown sugar mixed with 2 shots of Barcardi black rum mixed it has a maple like flavor.  Pour half 1 1/2 cups of your beef bullion in pan, remember. To put brisket on a rack.  Cook at 350 for one hour, takeout and cover tightly with tin foil, add the other half of your beef bullion to pan, add a generous amount of baby carrots to pan before sealing it with tin foil.  Cook three hours at 300 degrees.  This is the best meat dish I have ever cooked. Bon Appetite

texas oven-roasted beef brisket

Prep Time: 10 minutes

Cook Time: 4 hours

Total: 4 hours, 10 minutes

Servings: 10

Author : Food Network

Ingredients

Instructions

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