Kiki's Beef Brisket Recipe

No Photo

Have you made this?

 Share your own photo!

Kiki's Beef Brisket

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


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
crushed bay leaf
4-6 lb
beef brisket trimmed of most fat, not completely, but excess
1 1/2 c
beef stock


1Preheat the oven to 350 degrees.
2Make 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
4If 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.

About this Recipe

Course/Dish: Beef
Other Tag: Quick & Easy