As I continue my journey tasting new foods, I tried beef brisket for the first time last weekend. I had heard mixed reviews from many people. Some said brisket is perfect for a slow roast taste and a juicy leftover sandwich. Others said…nothing special, just another roast. What’s the verdict? While this brisket was another roast beef…it really was moist and delicious. There weren’t too many leftovers but I did get one sandwich the next day. And that sandwich was pretty darn good!
Looking for this Sunday’s family dinner? Go for a roasted beef brisket but buy more than you think you’ll need…the brisket sandwiches (smothered in BBQ sauce is especially tasty!) the next day are worth it!
1 Tbsp Chili Powder
2 tsp Salt
1 tsp Garlic Powder
1 tsp Onion powder
1 tsp Black Pepper
1 tsp Sugar
2 Garlic Cloves, minced
2 tsp Chives, minced
1/4 Cup Olive Oil
1 2 lb brisket
1 Cup Beef broth
- Preheat oven to 375 degrees.
- Combine, everything except brisket and broth. Stir well. Apply rub to surface of briskly, massaging into meat.
- Cook brisket uncovered for 35 minutes. Remove from oven.
- Reduce oven temperature to 300 degrees.
- Add beef broth to pan. Cover briskly with aluminum foil tightly. Cook in 300 degrees oven for 1 1/2 hours. Let brisket rest for 20 minutes before serving.
- While brisket is resting, pour remaining liquids into skillet. Reduce by half. Pour over brisket when serving.