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
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.
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