A few Sundays ago, I tasted brisket for the first time. This is one of the few cuts of beef that my family never cooked so I didn’t quite know what to expect but it was quite tasty. I have several friends who do a lot of barbecuing and they cook brisket all the time and I kept saying that I would try it. So this week when we went to Jim and Nicks Restaurant, I decided to try the brisket. I liked it so much that I put it on my to do list to try for Monday’s dinner.
I had everything I needed except the onion powder and the brisket, so early Monday morning, off to the store I went.
Measure dry ingredients to make the rub
Put the rub on both sides of the brisket, wrap the brisket in plastic wrap, refrigerate
Place unwrapped brisket in roasting pan, add stock, onions, garlic and liquid smoke
The secret to cooking a good, tender brisket is low and slow. It’s going to take at least four hours, possibly more to cook until fork tender. Don’t get impatient and try to cook it faster.
This was a hit with Mr. J. Both of us had it for lunch on Tuesday. Since we are empty nesters, I froze the remainder of the brisket for a future meal. Hope you try it, bon appetite!
Recipe inspired by Paula Deen’s Texas Oven-Roasted Beef Brisket.
- 2 tablespoons chili powder
- 1 1/2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 3-4 pound beef brisket, trimmed (leave layer of fat on top)
- 1 1/2 cups beef stock
- 1 medium onion, sliced
- 5 cloves garlic, smashed
- 3 tablespoons liquid smoke (optional)
- Make a dry rub with first eight ingredients.
- Season the brisket on both sides (use all of the rub).
- Wrap brisket with plastic wrap and refrigerate at least 4 hours or overnight.
- Start oven at 350 degrees
- Remove brisket from refrigerator, unwrap and place in roasting pan,
- Add beef stock and enough water to make about 1/2 inch of liquid in roasting pan
- Add onions, garlic and liquid smoke
- Cover pan tightly
- Cook at 350 for one hour, then lower oven temperature to 300 and cook another 3-4 hours or until tender.
- Rest meat for 15 minutes
- If desired, reduce remaining liquid to half; or add a little flour and make a gravy.
- Cut the meat in thin slices across the grain.