Food & Travel | Philly’s Oven Roasted Beef Brisket | #SoPhi

by • June 26, 2012 • Cakes & High HeelsComments (0)1582

I simplified this and provided the Oven version for those without a smoker and may not have a grill. This is easy to monitor and still a success.

2 packets of Sazon
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock
Preheat the oven to 350 degrees F.

Apply Sazon to the entire outside of the Brisket.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Slice meat thinly across the grain. Top with juice from the pan and serve. Enjoy.

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