King Beef Oven Brisket

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering "King Beef Oven Brisket" recipe! This recipe is sure to impress with its tender and flavorful beef brisket, slow-cooked to perfection in the oven. The King Beef Oven Brisket is a crowd-pleasing dish that combines savory spices, aromatic herbs, and a rich marinade, resulting in a succulent and melt-in-your-mouth experience. Whether you're hosting a special occasion or simply craving a hearty meal, this recipe is guaranteed to satisfy your taste buds.

Keywords: beef brisket, oven recipe, slow-cooked, flavorful, tender.

King beef oven brisket recipe details

King beef oven brisket recipe, recipe Rating: 4.5
Number of votes:105

Grady calls supper at Perini Ranch Steakhouse in Texas “one of life’s great pleasures.” Here he’s adapted their brisket recipe so you can make it at home in the oven.
Ready in: 4 hours 10 mins

Ingredients

Serves: 10

• 2 tbsp chili powder
• 2 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp freshly ground black pepper
• 1 tbsp sugar
• 2 tsp dry mustard
• 1 bay leaf, crushed
• 1 4-pound beef brisket, trimmed
• 1 1/2 cup beef stock or broth

Preparation method

Prep: 10 mins | Cook: 4 hours

1. Preheat the oven to 350 degrees F.
2. To make the rub, combine the chili powder, salt, garlic powder, onion powder, pepper, sugar, mustard, and bay leaf in a small bowl, and mix thoroughly.
3. Season the brisket on both sides with the rub. Place in a roasting pan or Dutch oven and roast uncovered for 1 hour.
4. Add the beef stock or broth and enough water so that there’s about 1/2 inch of liquid in the pan.
5. Cover tightly with heavy foil (or the lid, if using a Dutch oven), decrease the oven temperature to 300 degrees F, and continue cooking for 3 hours or until fork-tender.
6. Slice the meat thinly across the grain. Top with the juices from the pan.Tip

From Cooking the Cowboy Way, by Grady Spears with June Naylor / Andrews McMeel Publishing