Paula Deen Texas Oven-Roasted Beef Brisket

Paula Deen Texas oven-roasted beef brisket turns a 4 pound brisket, chili powder and a simple dry rub into a fork-tender Sunday dinner in 4 hours 20 minutes. It's an easy oven brisket recipe for holiday table dinners, potluck spreads or church suppers, and it's a classic Southern comfort food.

Cover the pan tightly once you add the stock and drop the oven to 300°F, because that long, steamy braise is what makes the brisket tender. Leave it uncovered and the meat dries out and turns tough.

Paula starts the brisket uncovered for the first hour, which gives the dry rub time to form a dark, savory crust before any liquid goes in. Then the pan juices become the sauce, so you get gravy flavor without making a separate gravy.

Paula Deen Texas Oven-Roasted Beef Brisket

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

20

servings

Prep time

20

minutes

Cooking time

4

hours 

Calories

150

kcal

A bold chili and mustard rub forms a savory crust, then a long covered braise turns the meat tender enough to slice thin. Spooning the pan juices over the top keeps every slice moist.

Ingredients

• 2 tablespoons chili powder
  

• 2 tablespoons salt
  

• 1 tablespoon garlic powder
  

• 1 tablespoon onion powder
  

• 1 tablespoon Black pepper
  

• 1 tablespoon sugar
  

• 2 teaspoons dry mustard
  

• 1 crushed bay leaf
  

• 4 lbs trimmed beef brisket
  

• 1 1/2 cups beef stock
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Set a roasting pan nearby so it's ready when the brisket is seasoned.
• Make the dry rub: Combine 2 tablespoons chili powder, 2 tablespoons salt, 1 tablespoon garlic powder, 1 tablespoon onion powder and 1 tablespoon black pepper in a bowl. Then stir in 1 tablespoon sugar, 2 teaspoons dry mustard and 1 crushed bay leaf until the rub is evenly mixed.
• Season the brisket: Season the 4 pound trimmed brisket on both sides with the rub. Then place it in the roasting pan.
• Roast uncovered: Roast the brisket uncovered for 1 hour. That gives the rub time to set into a dark crust.
• Add the stock: Pour in 1 1/2 cups beef stock and enough water to leave about 1/2 inch of liquid in the pan. Lower the oven to 300°F.
• Braise until tender: Cover the pan tightly and keep cooking for 3 hours. The brisket is done when a fork slides in easily.
• Slice and serve: Trim the fat, then slice the meat thinly across the grain. Spoon the juices from the pan over the top before serving.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use beef broth instead of beef stock?

Yes, beef broth works fine here. Since the rub already has 2 tablespoons of salt, a low-sodium broth keeps the pan juices from getting too salty.

How long do leftovers keep in the fridge?

Store the sliced brisket in an airtight container with some of the pan juices. It keeps in the fridge for about 3 to 4 days, and the juices help it stay moist when you reheat it.

Can I make this brisket ahead of time?

Yes, and brisket slices more cleanly after it has cooled. Cook it a day ahead, chill it in its juices, then slice it thin and reheat covered in a low oven.

Can I cook this in a slow cooker instead of the oven?

You can finish it there, though a 4 pound brisket may need to be cut in half to fit. Rub it, sear or roast it first for the crust, then braise it with the stock on low until fork-tender.

Why is my brisket tough?

Tough brisket usually means it didn't cook long enough or the pan wasn't covered tightly. Keep it covered at 300°F until a fork slides in easily, and slice across the grain so each piece stays tender.