Sunday Dinner: Beef Brisket

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!

Beef Brisket


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

  1. Preheat oven to 375 degrees.
  2. Combine, everything except brisket and broth. Stir well. Apply rub to surface of briskly, massaging into meat.
  3. Cook brisket uncovered for 35 minutes. Remove from oven.
  4. Reduce oven temperature to 300 degrees.
  5. 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.
  6. While brisket is resting, pour remaining liquids into skillet. Reduce by half. Pour over brisket when serving.

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