Oven Baked Brisket Recipe

2013-04-24
Oven Baked Brisket
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  • Servings : 10
  • Prep Time : 10m
  • Cook Time : 4:000 h
  • Ready In : 4:10 h

Nutritional Info

This information is per serving.

  • Calories

    366
  • Calories from Fat

    108
  • Total Fat

    12.0g
  • Saturated Fat

    4.6g
  • Cholesterol

    161mg
  • Sodium

    1961mg
  • Total Carbohydrates

    3.9g
  • Dietary Fiber

    0.9g
  • Sugars

    1.9g
  • Protein

    57.2g
  • Vitamin A

    9%
  • Vitamin C

    2%
  • Calcium

    4%
  • Iron

    38%
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Tender and succulent beef brisket is a real treat if it is cooked properly.

This oven baked brisket recipe shows you how to cook brisket so it turns out perfectly each and every time.

Always tender, always juicy.

Oven Baked Brisket

gluten free labellow carb labeldiabetic recipe

Ingredients

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

Method

Step 1

Preheat the oven to 350ºF.

Step 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. Season the brisket on both sides with the rub. Place in a roasting pan or Dutch oven and roast uncovered for 1 hour.

Step 3

Add the beef stock or broth and enough water so that there’s about 1/2 inch of liquid in the pan. Cover tightly with heavy foil (or the lid, if using a Dutch oven), decrease the oven temperature to 300ºF, and continue cooking for 3 hours or until fork-tender. Slice the meat thinly across the grain. Top with the juices from the pan.

This recipe suits low carb and gluten free diets (make sure your stock is gluten free) and is a very good diabetic recipe too.

This recipe is from one of my favorite cookbooks, Cooking the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens by Grady Spears and June Naylor.

You can find our review of Cooking the Cowboy Way here.

Grady has cooked in cowboy kitchens for many years and knows how they like their food. He brings a wealth of great taste to all of his recipes.

Try a brisket sandwich – place a pile of sliced brisket on rye bread or fresh crusty bread and slather on the mustard. Serve it with a side of cole slaw and enjoy.

Love this brisket? You will want to try Brown Sugar–Crusted Porterhouse Pork Chops with Apple Walnut Slaw, another recipe from this terrific cookbook.

Find all of our cookbook reviews here.

All of our beef recipes can be found here.


Oven Baked Brisket






diabetic recipe

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Recipe Comments

Comment (1)

  1. posted by Karen on April 26, 2013

    little tweek, AWESOME

    by mike
    (burnaby BC)

    OMG, I reduced the salt to just half as much. I used two soup cubes to make the stock then added 1 Tablespoon of Cayenne pepper. It is just awesome. Nice heat, super soft and juicy.

    From Karen:
    Nice suggestions Mike. Glad you like the recipe. Keep cooking!

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