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Texas Oven-Roasted Beef Brisket

I was once a brisket novice, but now I cook up a dish with the taste of Texas. Thanks to a robust rub, the end result is a fork-tender cut with a crispy crust. —Audria Ausbern, Tahoka, Texas
  • Total Time
    Prep: 20 min. Bake: 3-1/4 hours
  • Makes
    10 servings

Ingredients

  • 2 tablespoons chili powder
  • 1 tablespoon sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon pepper
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1 fresh beef brisket (4 pounds), halved
  • 1 tablespoon canola oil
  • 1-1/2 cups beef broth
  • 1 bay leaf

Directions

  • 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.
Nutrition Facts
5 ounces cooked beef: 264 calories, 10g fat (3g saturated fat), 77mg cholesterol, 478mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 38g protein. Diabetic Exchanges: 5 lean meat.

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