Lazy Texas Brisket (beef cut: Brisket or London Broil)

from the kitchen of Pam Peterson

Ingredients

  • 1 4-lb beef Brisket or London Broil
  • 1 large clove garlic, minced
  • 1 Tbsp chili powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp ground cumin
  • ½ tsp sugar
  • ½ tsp oregano
  • ¼ tsp ground black pepper

Directions

  • Trim brisket leaving only small amount of fat.
  • Rub garlic into both sides of meat.
  • Mix remaining seasonings in bowl.
  • Set brisket on large piece of heavy-duty foil.
  • Rub seasonings into both sides of meat.
  • Tightly wrap brisket in foil.
  • Set in shallow roasting pan, fattest side up.
  • Let stand at room temperature 10 minutes.
  • Place on center rack of oven at 450° for 10 min.
  • Reduce heat to 225°.
  • Bake 8 hours.
  • Let rest 30 minutes.
  • Slice and serve with French bread.

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Or Call 844-34-ANGUS (844-342-6487) X503.

Company Brisket (beef cut: Brisket)

from the kitchen of Molly Bieshaar

Ingredients

  • 5-6 lb brisket
  • garlic salt
  • lemon pepper
  • chili powder
  • salt
  • pepper
  • ½ cup Worcestershire sauce

Directions

  • Liberally dredge brisket with all seasonings
  • Place in roasting pan and add Worcestershire sauce (at least ½ cup).
  • Add water to top of meat.
  • Cover and roast for 4-5 hours at 300°.
  • Cool and chill overnight in pan.
  • Remove fat, but save juice; trim all fat and slice into thin pieces.
  • Layer in serving dish, our juice over and marinate (can be kept in refrigerator at least 3 days).
  • Heat in oven or microwave just before serving.

View a printer friendly version.

Or Call 844-34-ANGUS (844-342-6487) X503.

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