This is so easy, tasty, and tender. The possiblities for the leftover brisket are endless. We make brisket tacos, brisket chili, chopped BBQ sandwiches, or freeze some of the sliced brikset for a meal later. Just wrap the leftover sliced brisket in foil with a little juice and heat in the oven. YUM!
Make a dry rub by combining chili powder, sea salt, garlic powder, black pepper, onion powder, brown sugar, dry mustard, and crushed bay leaves in a bowl. Stir and mix well. Season the brisket on both sides with the rub, using it all. Place the brisket, fat side up, in a roasting pan and roast, uncovered for 1 hour in preheaded oven at 350 degrees.
Take the roasting pan out of the oven and add the beef broth to the sides of the pan - you don''t want to rinse off any of the rub. Lower the oven to 300 degrees, cover pan tightly with foil and cook an additional 3 1/2 hours for a five pound brisket. Add about 1/2 hour for every additional pound over five pounds.
You can cook it longer to get it very, very tender, but I usually don''t. If you want to cook it longer, reduce the heat to 200 degrees and let it cook for a few more hours. Trim off most of the fat, slice the brisket and pour some juice over it before serving. If you''re going to freeze some of the brisket, freeze some of the juice with it. This smells incredible while it''s cooking and you won''t be able to wait to serve it!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (238g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 381 | ||
Calories from Fat: 157 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 140.6mg | 43 % | |
Sodium 1243.1mg | 43 % | |
Potassium 815.6mg | 21 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 4.7g | ||
Protein 47.8g | 68 % | |
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: 381
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Crock Pot Pintos
I recommend pairing it with this recipe
"These two pair well together and make an easy Sunday dinner. You can cook the beans in the crockpot while the brisket is cooking in the oven." — Beachbumette
What would you serve with this? Link in another recipe.