The weather had taken a turn and there was no way our BBQ was going to see any action. Oven Braised Texas Brisket to the rescue. I massaged a brisket with a spicy rub and let it braise in the oven for a fabulous winter’s dinner.
Granted, I’m a Midwest gal and know nothing about Texas BBQ, so I probably shouldn’t have pulled the Lonestar State into this post. So no bashing the blogger. I claim ignorance on what qualifies as true Texas brisket though I modified the rub from a recipe for smoked Texas brisket. I just know this was darn tasty. I worried that it might be too spicy for the hubby with the milquetoast palate, so I toned down the heat. Feel free to up the cayenne pepper if you like. And I have a feeling Texans don’t put coleslaw on their brisket. At least not a coleslaw with craisins and walnuts. Bill passed on that, too, and ate his over mashed potatoes.
Adding heat and smokiness from the black pepper, cayenne pepper and chipotle chili powder brought a touch of BBQ flavor without lighting the grill. I made this dinner when the temps were in the single digits. It was a good excuse to turn the oven on for 3 hours! This brisket hit the spot!
- 4-6 pound beef brisket
- Yellow mustard
- 2 tablespoons dark brown sugar
- 6 tablespoons paprika
- 1 tablespoon chipotle powder
- 1 teaspoon cayenne pepper (if you like more heat, can up the cayenne to1½ teaspoons)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1½ cups beef stock
- Trim down the fat on the brisket if needed, leaving up to ¼ inch of fat. Coat the brisket lightly with the yellow mustard
- Mix together rub ingredients. Rub over all surfaces of the meat. You will not need all the rub. Reserve leftovers for another time.
- Preheat the oven to 300º.
- Place brisket in a pan large enough to hold it. Add beef stock and then add water to bring the liquid level ½ inch up the sides of the brisket. Cover with a tight lid.
- Cook for about 3 hours or till meat is tender.
- Remove cooked brisket to cutting board and cover with foil. Let rest 10-15 minutes before slicing against the grain.
- Pour liquids into a fat separator and let rest till you can pour off the defatted liquid.
- Serve brisket over mashed potatoes with cooking liquid.
I recommend this OXO Fat Separator. I use it for my holiday gravies and more.