Tom Perini owns a big ranch here in Texas and has been featured on Food Network. I have tried his method of oven roasting brisket and it turned out wonderfully.
Preheat the oven to 350 degrees F.
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. Place in a roasting pan and roast, uncovered, for 1 hour.
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.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.
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Serving Size: 1 Serving (338g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 560 | ||
Calories from Fat: 371 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.2g | 55 % | |
Saturated Fat 16.4g | 82 % | |
Monounsaturated Fat 17.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 147mg | 45 % | |
Sodium 408.5mg | 14 % | |
Potassium 863.3mg | 23 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 8.5g | ||
Protein 36.2g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 560
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