Recipe by Grady Spears
"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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freshly ground black pepper
bay leaf, crushed
1 (4 pound)
1 1/2 cups
This is the best oven baked brisket I've ever made.
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.
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!)
* Percent Daily Values are based on a 2,000 calorie diet.
King Beef Oven Brisket
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 47
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