Texas Oven-Roasted Beef Brisket

Name: Texas Oven-Roasted Beef Brisket
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 10
Cuisine: Jewish
Ingredients: 1 bay leaf, crushed; 2 kilograms beef brisket, trimmed; 355 milliliters beef stock; 2 Tbsps chili powder; 2 teaspoons dry mustard; 1 Tbsp garlic powder; 1 Tbsp ground black pepper; 1 Tbsp onion powder; 2 Tbsps salt; 1 Tbsp sugar

The recipe Texas Oven-Roasted Beef Brisket is ready in about 4 hours and 10 minutes and is definitely an awesome gluten free and dairy free option for lovers of Jewish food. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 302 calories, 39g of protein, and 14g of fat each. A mixture of garlic powder, salt, beef stock, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a reasonably priced main course for Hanukkah.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Black Pepper

Chili Powder

Mustard Powder

Bay Leaves

Garlic

Onion

Sugar

Salt

Dry Seasoning Rub

Place in a roasting pan and roast, uncovered, for 1 hour.

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Beef Stock

Water

Equipment you will use

Roasting Pan

Oven

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

Ingredients you will need

Grains

Juice

Meat

Equipment you will use

Frying Pan

Equipment

Oven

Roasting Pan

Frying Pan

Ingredients

Servings:

bay leaf, crushed 2kilograms

beef brisket, trimmed 355milliliters

beef stock 2Tbsps

chili powder 2teaspoons

dry mustard 1Tbsp

garlic powder 1Tbsp

ground black pepper 1Tbsp

onion powder 2Tbsps

salt 1Tbsp

sugar

Recommended wine: Shiraz, Tempranillo, Zinfandel

Beef Brisket on the menu? Try pairing with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Kongsgaard Hudson Vineyard Syrah. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 180 dollars per bottle.