Delicious Brisket & Recipe Roundup

This week’s recipe is not my own, it belongs to one of my celebrity favorites, Paula Deen, and was introduced to me by one of my real-life favorites, my friend Fabia. It’s a dry rub brisket called Texas Oven-Roasted Brisket and it.is.to.die.for. I’ve made it for my parents a few times and for some friends and everyone loves it.
The recipe says to cook it in the oven, which I’ve done, but this last time I made it in the crock pot and it turned about fabulous, without heating up my kitchen. I also threw in some carrots and they were delish as well.
Best of all? It’s super-de-duper easy!
Texas Oven-Roasted Brisket

source

by Paula Deen2 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 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.

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

(Alternately, cook on high in a crockpot for 8 hours)

*I did not use all of the rub on the last brisket I did. I just coated both sides of the brisket really well and saved what was left. My cut of meat was about 3.7 pounds. The first time I made it, I had a 15-ish pound brisket and didn’t even double the dry-rub recipe and it was plenty!

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