- March 14, 2016
Texas-style Beef Brisket Recipe.
Brisket isn’t the easiest cut of meat to approach, but done right it pays you back with a delicious, budget-friendly dinner. The trick is managing all the cartilage and connective tissue, which can easily turn tough and gristly if it’s undercooked. That’s actually a great health benefit – it provides some of the same gut-healing proteins that you’ll get from bone broth – but it can make brisket something of a challenge to cook.
- 6 to 8 lbs. brisket, untrimmed;
- 3 tbsp. chili powder;
- 1 tbsp. allspice, ground;
- 1 tbsp. celery seeds;
- 1 tbsp. coriander seeds, ground;
- 1 tbsp. garlic powder;
- 1 tbsp. mustard seeds, ground;
- 1 tbsp. dried oregano;
- 1 tbsp. smoked paprika;
- 1 cup beef stock;
- Sea salt and freshly ground black pepper;
- Combine together the chili powder, allspice, celery seeds, coriander, garlic powder, mustard seeds, oregano, smoked paprika, and season to taste with salt and pepper.
- Rub the entire brisket with the spice rub, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or up to 24 h.
- Preheat your oven to 350 F.
- Place the brisket in a roasting pan and roast, uncovered, for 1 hour.
- Add the beef stock to the roasting pan. Cover tightly and lower the heat to 300 F.
- Cook for another 2 to 3 hours or until fork tender.
- Once cooked, slice the meat thinly across the grain and serve.