Nanker Posted October 6, 2017 Share Posted October 6, 2017 (edited) I use consommé, not beef broth. This comes out slammin'! Texas Oven-Roasted Beef Brisket Total time: 4 hrs. 10 minutes Active: 10 minutes Yields 10 servings Ingredients 2 tablespoons chili powder (feel free to add about 1/4 teaspoon of cayenne pepper to give this a bit more of a hot kick) 1-tablespoon salt (the original recipe called for two Tbsp., but we thought that was too salty) 1-tablespoon garlic powder 1-tablespoon onion powder 1-tablespoon ground black pepper 1-tablespoon sugar 2 teaspoons dry mustard 1 or two bay leaves, crushed 4 pounds beef brisket, trimmed – but leave on a good amount of fat on the outside (about ¼”) 1 can of consommé and about ½ cup water OR (1 ½ cups beef stock) Directions Preheat oven to 350° Fahrenheit 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 ½ inch of liquid in the roasting pan. Lower oven to 300° F, cover pan tightly with aluminum foil (tent it to keep the foil off the meat), and continue cooking for 3 hours, or until fork-tender. Trim the fat as desired, and slice meat thinly across the grain. Top with juice from the pan. Adopted from: https://www.chefsteps.com/activities/smokerless-smoked-brisket Edited October 6, 2017 by Nanker Link to comment Share on other sites More sharing options...
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