rose mary's oven roasted beef brisket

★★★★★ 2 Reviews
cookinginillinois avatar
By Rose Mary Mogan
from Sauk Village, IL

My husband really loves beef, and although I had never made a FRESH BRISKET before, I searched many of my cookbooks and came up with this version by combining ingredients from several recipes, and then adding a few of my own. This one was really great on flavor and taste, and is now a family favorite to make when I can afford to buy the brisket.

★★★★★ 2 Reviews
serves 10 to 12 hearty appetites
prep time 20 Min
cook time 4 Hr
method Bake

Ingredients For rose mary's oven roasted beef brisket

  • 6 lb
    fresh beef brisket
  • 2 Tbsp
    chili powder
  • 2 Tbsp
    kosher salt
  • 2 Tbsp
    granulated garlic powder
  • 2 Tbsp
    granulated onion powder
  • 1 Tbsp
    coarse grated black pepper
  • 1 Tbsp
    paprika
  • 1 1/2 Tbsp
    dark brown sugar, firmly packed
  • 1 Tbsp
    dry mustard
  • 2
    bay leaves, crushed really fine
  • 2 c
    beef broth, or half red wine & half broth
  • 1 lg
    red onion, thick sliced
  • 1 lg
    spanish onion, thick sliced
  • 2 lg
    red bell peppers, cut into thick wide strips
  • 1 lb
    fresh sliced mushrooms
  • 1 1/2 Tbsp
    ground cumin
  • 1 Tbsp
    thyme
  • 1 Tbsp
    liquid smoke flavoring, optional
  • 1/3 c
    all purpose flour
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How To Make rose mary's oven roasted beef brisket

  • 1
    Preheat oven to 350 degrees F. Rub half of liquid smoke over each side of beef.
  • 2
    Combine all of the spices and the crushed bay leaves together in a small bowl to create the dry rub.
  • 3
    Season the beef brisket LIBERALLY ON BOTH SIDES with the dry rub . Spray a large roasting pan with non stick cooking spray, and then place the seasoned brisket in the pan.
  • 4
    Bake in oven UNCOVERED at 350 degrees F. for 1 hour.
  • 5
    While roast is cooking during the first hour,mix all of the vegetavles in a large bowl, add the flour and dust the veggies liberally. Remove roast from oven after the first hour.
  • 6
    Assemble the vegetables around the roast in the pan. Then add the beef stock & (wine if using.) REDUCE THE OVEN TEMPERATURE TO 300 DEGREES F. Then cover pan tightly with foil or lid, and return to oven and roast for an ADDITIONAL 3 hours or UNTIL MEAT IS FORK TENDER.Use additional time if needed.
  • 7
    Remove roast from oven after the 3 hours and allow to rest for about 20 minutes. Then carve against the grain into thin slices. An electric knife works very well for carving roast. Serve with your favorite pasta, rice or potatoes, and top with veggies and juices from pan.
  • 8
    Note you can also add additional vegetables like carrots, potatoes, celery, parsnips etc.

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