Oven-Braised Texas Brisket

Texas Brisket is a cut of beef that is typically smoked a long time at a low temperature. When that’s not possible, make this easy oven-braised Texas brisket recipe for big, bold flavor in a juicy oven-cooked beef brisket!

The weather had taken a turn, and there was no way our BBQ was going to see any action. Oven-Braised Beef Brisket came to the rescue. I massaged a brisket with a spicy rub and let it braise in the oven for a fabulous winter dinner.

Oven Braised Texas Brisket Recipe

Granted, I’m a Midwest gal and know nothing about Texas BBQ, so I probably shouldn’t have pulled the Lone Star State into this post. So no bashing the blogger. I claim ignorance on what qualifies as true Texas brisket, though I modified the rub from a recipe for smoked Texas brisket.

Why You Must Make

• All I know is this was darn tasty. I worried that it might be too spicy for the hubby with his tender, milquetoast palate, so I toned down the heat. Feel free to up the cayenne pepper if you want this to be spicy.
• It’s a wonderful dish for game day. Bring out some TV trays and enjoy a Beef Brisket Sandwich while rooting for your favorite team.
• And I have a feeling Texans don’t put coleslaw on their brisket. At least not a coleslaw with craisins, and walnuts, but I enjoyed the pairing. Bill passed on that, too, and ate his over my creamy mashed potatoes. Serve it any way you’d like!
• This Braised Cola Brisket is another fabulous recipe using this same cut of beef.

Indoor BBQ Brisket Recipe

Adding heat and smokiness from the black pepper, Cayenne Pepper, and Chipotle Powder (affiliate links) brought a touch of  BBQ flavor without lighting the grill. I made this dinner when the temps were in the single digits. It was a good excuse to turn the oven on for 3 hours! This brisket hit the spot! Spicy comfort food is perfect in the heart of winter, though I’d eat this oven-braised Texas brisket any month of the year!

Recipe Tips

• Brisket is a cut of beef that comes from the breast area under the first five ribs. It requires a long, slow cooking time in a bit of liquid for the meat to become tender enough to eat. When properly cooked, it’s delicious!
• You’ll want a flavorful braising liquid to make the tastiest beef.
• Brisket comes in two cuts, the flat cut and the more flavorful point cut. Ask your butcher which cut is best for what you plan to make.
• Plan on slow cooking your brisket for about 3 hours. You’ll want it to become nice and tender, and that can’t be hurried.

I also recommend this OXO Fat Separator (affiliate link). I use it for my holiday gravies and more.

This Texas brisket is delicious, topped with coleslaw (my KFC copycat recipe). I also like to serve it with side dishes of slow-cooker baked beans and southern-style mustard potato salad.

Brisket served on a bun with coleslaw.

You May Also Like:

• Slow Cooked Coffee Braised Brisket
• Rosemary Garlic Brisket
• Braised Cola Brisket with Bourbon Gravy
• Plus, more of my best Beef Recipes

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The Recipe:

Oven Braised Texas Brisket Recipe

Prep Time 15 minutes

Cook Time 3 hours

Total Time 3 hours 15 minutes

Yield 8 servings

Oven braised brisket with a taste of Texas BBQ. Adapted from The Food Network.

5.0 Stars (23 Reviews)

Ingredients

• 6 pound beef brisket
• Yellow mustard

For the rub:

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• 2 tablespoons dark brown sugar
• 6 tablespoons paprika
• 1 tablespoon chipotle powder
• 1 teaspoon cayenne pepper (if you like more heat, can up the cayenne to 1 ½ teaspoons)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper

Braising liquid::

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• 1 ½ cups beef stock

Instructions

1. Trim down the fat on the brisket if needed, leaving up to ¼ inch of fat. Coat the brisket lightly with the yellow mustard
2. Mix together the rub ingredients. Rub over all surfaces of the beef. You will not need all the rub. Reserve leftovers for another time.
3. Preheat the oven to 300º.
4. Place the brisket in a pan large enough to hold it. Add beef stock, and then add water to bring the liquid level ½ inch up the sides of the brisket. Cover with a tight lid.
5. Cook for about 3 hours or until the meat is tender.
6. Remove the cooked brisket to a cutting board and cover with foil. Let rest 10-15 minutes before slicing against the grain.
7. Pour liquids into a fat separator and let rest till you can pour off the defatted liquid.
8. Serve brisket over mashed potatoes with cooking liquid.

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• 
  Large Wooden Cutting Board
• 
  Roasting Pan
• 
  OXO Fat Separator

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 1024Total Fat: 63gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 361mgSodium: 1851mgCarbohydrates: 8gFiber: 2gSugar: 4gProtein: 100g

Note that much of the fat of the brisket will melt away in cooking or will be removed, so the calorie count will be less.

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Sliced Brisket on a serving platter garnished with fresh parsley and drizzled with pan juices.