A trusty beef brisket recipe is a good staple to keep around. What I love about it is that even though it takes a few hours, it’s a relatively low maintenance meal. It makes a good Sunday night dinner for the family or a good addition to a meal prep day being you can do the rest of your prepping for the week while this is cooking.
I always add BBQ sauce to it before I eat it but that’s just my preference. When I meal prep this Paleo beef brisket, I’ll usually separate it out into containers and add Tessemae’s BBQ to it before I stick them in the fridge. That way they’re already ready to go. Another way I eat the leftovers from this is to slice the brisket even thinner (as seen in the picture below) and throw it over a salad. It’s quick and easy on busy days. Plus, it gives me a break from the chicken salads I usually end up with.
When I make this for a big dinner I usually make a hearty, savory side to go with it. I made creamy butter & garlic Brussels sprouts and they were the perfect addition to round out the meal.Print
- 4 pounds beef brisket
- 1 and 1/2 cup beef stock or beef bone broth
- 2 tablespoons salt
- 2 tablespoons chili powder
- 1 and 1/2 tablesoons onion powder
- 1 and 1/2 tablespoons pepper
- 1 tablespoon garlic powder
- 1 tablespoon allspice
- 2 teaspoons ground mustard seeds
- 2 bay leaves
- Preheat oven to 350 degrees
- In small bowl, create a dry rub by combining the spices, except bay leaves
- Rub mixture into brisket, covering both sides
- Optional: place in large Ziploc or wrap tightly with plastic wrap and refrigerate meat for at least 2 hours up to 24 hours.
- Place in roasting pan and allow to cook uncovered in oven for 1 hour
- Add in beef stock and bay leaves
- If the stock doesn’t fill pan to 1/2 inch, add water
- Lower oven temperature to 300 degrees, cover pan and continue cooking for 2 and 1/2 to 3 hours or until tender
- Optional: add 1 white sliced onion to pan with this step
- Remove, trim fat and slice thinly
- Get the recipe for the creamy butter and garlic Brussels sprouts!
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