Paula Deen Beef Brisket Recipe

This easy Paula Deen Beef Brisket recipe brings out a smoky, tender flavor using a dry rub and slow roasting in the oven. Perfect for family gatherings, this brisket is juicy and full of spice.

Ingredients Needed:

• 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 ½ cups beef stock

How To Make This Texas Oven-roasted Beef Brisket:

1. Preheat the Oven: Set oven to 350°F (175°C).
2. Prepare the Dry Rub: In a bowl, mix together chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard, and crushed bay leaf.
3. Season the Brisket: Rub the spice mixture generously on both sides of the brisket, coating it evenly.
4. Roast the Brisket: Place the seasoned brisket in a roasting pan and roast, uncovered, for 1 hour.
5. Add Liquid: After 1 hour, add the beef stock and enough water to the roasting pan to create about ½ inch of liquid.
6. Slow Cook: Lower the oven temperature to 300°F (150°C). Cover the pan tightly with foil and continue roasting for an additional 3 hours, or until the brisket is fork-tender.
7. Serve: Trim any excess fat, slice the brisket thinly across the grain, and drizzle with the pan juices for extra flavor.

Recipe Tips:

• Choosing the Brisket: Look for a brisket with even marbling for the best flavor and tenderness.
• Cover Tightly: Ensure the pan is tightly covered for slow cooking to lock in moisture and make the meat tender.
• Rest Before Slicing: Allow the brisket to rest for about 10 minutes before slicing to retain its juices.

How To Store & Reheat Leftovers:

• In the Fridge: Store in an airtight container for up to 3 days.
• In the Freezer: Slice, wrap tightly, and freeze for up to 2 months. Thaw in the fridge overnight.
• Reheating: Place in a baking dish with a splash of broth, cover with foil, and reheat at 300°F (150°C) for 20–30 minutes.

Nutrition Facts:

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 115mg
• Sodium: 1250mg
• Total Carbohydrates: 4g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 48g

Try More Paula Deen Recipes:

• Paula Deen Beef Stew
• Paula Deen Beef Stroganoff
• Paula Deen Bbq Meatloaf

Paula Deen Beef Brisket Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner, Main Recipe Keys: B Beef Brisket Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time:4 hours Rest time: minutesTotal time:4 hours 10 minutesServings:6 servingsCalories:380 kcal Best Season:Suitable throughout the year

Description

This easy Paula Deen Beef Brisket recipe brings out a smoky, tender flavor using a dry rub and slow roasting in the oven. Perfect for family gatherings, this brisket is juicy and full of spice.

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 ½ cups beef stock

Instructions

1. Preheat the Oven: Set oven to 350°F (175°C).
   
2. Prepare the Dry Rub: In a bowl, mix together chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard, and crushed bay leaf.
   
3. Season the Brisket: Rub the spice mixture generously on both sides of the brisket, coating it evenly.
   
4. Roast the Brisket: Place the seasoned brisket in a roasting pan and roast, uncovered, for 1 hour.
   
5. Add Liquid: After 1 hour, add the beef stock and enough water to the roasting pan to create about ½ inch of liquid.
   
6. Slow Cook: Lower the oven temperature to 300°F (150°C). Cover the pan tightly with foil and continue roasting for an additional 3 hours, or until the brisket is fork-tender.
   
7. Serve: Trim any excess fat, slice the brisket thinly across the grain, and drizzle with the pan juices for extra flavor.

Notes

• Choosing the Brisket: Look for a brisket with even marbling for the best flavor and tenderness.
• Cover Tightly: Ensure the pan is tightly covered for slow cooking to lock in moisture and make the meat tender.
• Rest Before Slicing: Allow the brisket to rest for about 10 minutes before slicing to retain its juices.
  
  

Keywords:Paula Deen Beef Brisket Recipe