(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesBeef Recipes pg 1BRISKET & FLANK STEAK >>>>> >  Brisket, King Beef Oven Brisket


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



Cooking the Cowboy Way
by Grady Spears with June Naylor
Tom Perini usually makes his brisket in the smoker, but you 'II find this a snap to make at home. Make it for Sunday supper and slice the leftovers for sandwiches to eat on Monday and Tuesday.   Perini Ranch
Serves 10


    • 2 tablespoons chili powder
    • 2 tablespoons salt
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon freshly ground black pepper
    • 1 tablespoon sugar
    • 2 teaspoons dry mustard
    • 1 bay leaf, crushed
    • 1 (4-pound) beef brisket, trimmed
    • 1½ cups beef stock or broth


Preheat the oven to 350°F.

To make the rub, combine the chili powder, salt, garlic powder, onion powder, pepper, sugar, mustard, and bay leaf in a small bowl, and mix thoroughly.

Season the brisket on both sides with the rub.

Place in a roast- ing pan or Dutch oven and roast uncovered for 1 hour.

Add the beef stock or broth and enough water so that there's about 1/2 inch of liquid in the pan. Cover tightly with heavy foil (or the lid, if using a Dutch oven), decrease the oven temperature to 300°F, and continue cooking for 3 hours or until fork-tender.

Slice the meat thinly across the grain. Top with the juices from the pan.


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages