Kiki's Beef Brisket

Kiki's Beef Brisket Recipe

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Karla Corley


My Mom used to think brisket was a “cheap, tough” cut of meat, I changed her mind with this recipe! This recipe is easy and delicious and the meat is as tender as can be. You can serve it with gravy and mashed potatoes or sliced thin for great sandwiches. This will certainly feed a crowd!


★★★★★ 1 vote

20 Min
4 Hr


Add to Grocery List

  • 2 Tbsp
    chili powder
  • 2 Tbsp
    kosher salt
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    onion powder
  • 1 Tbsp
    ground black pepper
  • 1 Tbsp
    white sugar
  • 2 tsp
    ground mustard
  • 1
    crushed bay leaf
  • 4-6 lb
    beef brisket trimmed of most fat, not completely, but excess
  • 1 1/2 c
    beef stock

How to Make Kiki's Beef Brisket


  1. Preheat the oven to 350 degrees.
  2. Make a dry rub by combining all spices. Rub the raw brisket on all sides with the rub. Spray a roasting pan with PAM and place the meat, fat side up, on a rack in a roasting pan.
  3. . Roast, uncovered, for 1 hour after an hour, add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan.
    Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours, or until fork-tender.Trim the fat and slice meat thinly across the grain
  4. If you are going make gravy, drain off fat, bring drippings to boil and add about ½ cup of red wine. If necessary add beef broth, to thicken add 2 tablespoons cornstarch to ¼ cup cold water, dilute and add to gravy to thicken.

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About Kiki's Beef Brisket

Course/Dish: Beef
Other Tag: Quick & Easy

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