King Beef Oven Brisket Recipe -
King Beef Oven Brisket Recipe
  • READY IN 4+ hrs

King Beef Oven Brisket

Recipe by  

"Grady calls supper at Perini Ranch Steakhouse in Texas one of life's great pleasures. Here he's adapted their brisket recipe so you can make it at home in the oven."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs

    4 hrs 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix chili powder, salt, garlic powder, onion powder, black pepper, sugar, mustard, and bay leaf together in a small bowl; season brisket with spice mixture. Arrange beef in a roasting pan or Dutch oven. Do not cover.
  3. Bake in the preheated oven for 1 hour. Fill pan with enough beef stock to cover by 1/2 inch. Cover pan with lid or aluminum foil and reduce heat to 300 degrees F (150 degrees C).
  4. Continue baking until beef is very tender, about 3 hours more. Slice beef thinly, across the grain and serve with juices from the pan.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2014

Really easy to make; end result was a tender brisket that soothed our souls after a crushing Seahawks loss. I bought a 2.5 lb brisket, so I only did 45 minutes for the first step and baked for 2 hours rather than three, which turned out perfect. I also didn't have enough beef stock to cover, so I poured in a box of chicken broth and a couple of cheap beers.

Most Helpful Critical Review
Feb 26, 2015

I am so sorry, but this was really a one star for us flavor wise. I gave it two because the cooking recommendations were perfect. The meat was very tender and tasted fine when there was no seasoning on it. There was a very odd "sweetish" flavor to it. At first we actually thought the meat may have been bad. Maybe the mustard? Or I did add just a bit of paprika as another reviewer suggested (I didn't want it too spicy for the kids). It didn't seem like enough to really alter the flavor much. Also, the amount of seasoning was just insane! I cannot imagine putting that much seasoning on one piece of meat, even as a rub. There was not enough beef stock to cover the meat as recommended, so I had to double that. Maybe I just messed this up somehow, but I thought I followed it pretty closely. My children refused to eat it, even my husband didn't eat much. Sorry......better luck to everyone else! I had high hopes for this, but it just did not work for us.


7 Ratings

Jun 15, 2014

Just finished devouring this one! Made for an awesome Father's Day meal for my beef loving husband. It was a little spicier than we're used to, though a few of us loved that, but even the ones who prefer mild enjoyed it. Next time I'll sub a tablespoon paprika for some of the chili powder & should take care of it. The only changes I made were adding a tablespoon liquid smoke and white wine vinegar to the pan with the stock. I also put sliced onions in the pan, cause I have some onion lovers too. Over all, best brisket ever! (Wish I'd thought to take a photo. Not enough left to take one now!)

Nov 05, 2014

I gave it 4 stars because the brisket had a totally wonderful melt in your mouth texture! The flavor profile was way too salty, and way too much chili powder. Next time I will cut the salt and the chili powder to just 1 teaspoon of salt and maybe 2 teaspoons of chili powder.

Apr 14, 2014

This is the best oven baked brisket I've ever made.

Jan 04, 2015

Beyond fantastic. I made it in an electric roasting pan, so I added 6 more cups of water & more spices, but the juice was so wonderful that I saved it to use in everything possible.


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  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 7.3 g
  • 2%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 21.6 g
  • 43%
  • Sodium
  • 3029 mg
  • 121%

* Percent Daily Values are based on a 2,000 calorie diet.

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