Texas Oven Roasted Beef Brisket Recipes

Steps:

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

Steps:

• preheat the oven to 350 degrees F.
• Make a dry rub by combining all dry ingredients.
• season the raw brisket on all 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 to cook until fork tender, about 3 hours.
• trim the fat and slice meat thinly across the grain. top with juice from the pan.

Steps:

• Preheat oven to 325°. Mix first seven ingredients; rub over brisket. In an ovenproof Dutch oven, heat oil over medium heat; brown beef, one piece at a time, on both sides. Return first piece to pan. Add broth and bay leaf; bring to a boil., Bake, covered, until beef is tender, 3-1/4 to 3-3/4 hours. Remove brisket from pan; keep warm. Discard bay leaf; skim fat from cooking juices. Cut brisket diagonally across the grain into thin slices. Serve with cooking juices.

Steps:

• In a large bowl or shallow dish, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bowl and turn to coat. Cover and refrigerate overnight., Transfer beef to a 5- or 6-qt. slow cooker; add broth and bay leaves. Cover and cook on low for 6-8 hours or until tender., For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through., Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices., Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce. Freeze option: Place individual portions of sliced brisket in freezer containers; top with barbecue sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.