Texas Brisket Oven Roasted

2014-11-18

Winter brings stews and other slow cooker recipes to the forefront of our recipe lists. I was thinking about the wonderful meats that come from slow cooking since I just made pulled pork, brisket seemed to be a natural next choice. I have had some great southern barbecue brisket and also the smoked brisket famous in Montreal and venues in Canada such as Dunn’s. Another blogger compiled an interesting blog on a comparison of the montreal smoked meats to Pastrami if you would like bit more information on the smoked meats. Barbecue was not an option so we need an oven based recipe so after some searching through cookbooks without any luck I turned to google. Narrowing my choices I found a recipe by Tom Perini that had rave reviews. A quick check for the ingredients in the pantry and we had a green light to proceed.

The recipe was very simple with basically a rub, some stock and then letting it cook. The flavors were excellent. For some it might be a bit salty but you can adjust that to your taste. Overall we were very satisfied with the flavors. If your looking for a simple beef recipe while to go out to a movie, skating, sledding or skiing you will not be disappointed by this one.

RECIPE

2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4-5 pounds beef brisket, trimmed
1 1/2 cups beef stock
Directions
Preheat the oven to 350 degrees F.

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. If you want a slower cook try 275 degrees F and cook it for a little longer

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

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