Beef Brisket needs to make your menu this week. I always think it sounds so intimidating to cook, but it is actually really easy to make and is such a crowd pleaser! My dry rub was inspired by a Food Network recipe from a few years ago and it has tons of flavor. Beef Brisket needs to cook low and slow for a few hours. Just be sure to allow enough time. It can take up to 1-1.5 hours per pound, especially if your brisket is bigger then 5 lbs.
The Brisket can be served with my homemade BBQ sauce (recipe below), coleslaw, along with your favorite side dishes, as tacos on Siete Tortillas, and is always great for leftovers throughout the week!
Ingredients:
2 tbsp chilli powder
1 tbsp garlic powder
1 tbsp celery salt
1 tbsp paprika
2 tbsp dry mustard
1 dried bay leaf, crushed
1 tbsp salt
1 tbsp black pepper
1 5-6 lb beef brisket (choose the size depending on your crowd. Trim fat from the brisket before cooking if there is a large fat cap. You can also trim after it cooks)
1 1/2 cups beef broth/stock
Directions:
Preheat oven to 375 degrees. Mix all dry ingredients together in a bowl. Place brisket in a large tin foil pan. (I like the disposable tin foil pan for easy clean up but you can also use a large casserole dish.) Rub the dry rub all over both sides of the brisket. Bake in the oven for 45 minutes or until the brisket is brown and slightly crispy. Reduce oven heat to 300 degrees. Add 1 1/2 cups of beef stock to the pan and fill the remainder with water until there is about 2 inches of liquid in each pan. Cover the pan tightly with foil. Bake an additional 3-4 hours on 300 degrees or until the brisket meat is tender and slices easily. Serve with the juice from the pan, homemade BBQ Sauce (below) and your favorite sides!
Homemade BBQ Sauce:
1 16 oz can tomato sauce (I like Trader Joe’s)
1/8 cup balsamic vinegar
1/8 cup apple cider vinegar
1 tbsp Crystal Hot Sauce
1 tbsp dijon mustard
1/2 tsp garlic powder
1 tsp paprika
1 tbsp coconut aminos
2 cloves garlic, crushed
kosher salt and pepper
Combine all ingredients in a medium saucepan over medium heat. Let simmer for 10 minutes or so, stirring occasionally until sauce is smooth and slightly thickened. Serve with the Brisket or let cool and store in a mason jar and use for up to 1 week and use on anything!!
