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by Jaclyn Jecha

The smell of roasting brisket reminds me of Sunday dinners spent with my Grandma Ruth. She was an exceptional cook, bringing her own unique flair to the traditional “comfort” food dishes, including roasts, ham, pies and cookies. Her potatoes couldn’t be beat; being from Idaho she knew every way possible to make the lowly potato shine! We recommend pairing this beautiful beef brisket with homemade mashed potatoes and gravy, served up with a glass of Castello D’Albola Chianti Classico ($12 at Costco).

Brisket essentially comes in two cuts; the point and the flat cut. The flat cut tends to be a more versatile cut of meat and the one that I prefer. My local butcher is great about special-cutting my brisket. Don’t be afraid to ask the butcher at your local market for a special cut. Be cautious not to overcook your brisket; an internal temperature of 160° F is considered safe. Marinate often and use the au jus to pour baste your brisket for exceptional flavor.


Texas Oven-Roasted Beef Brisket

3 lbs beef brisket
½ cup chili powder
2 tsp ancho chili powder
1/3 cup salt
¼ cup sugar
3 tbsp dry mustard
¼ cup black pepper
¼ cup diced onions
¼ cup minced garlic
8 oz low-sodium organic beef broth

  1. Leave brisket out to bring to room temperature (do not leave out for longer than one hour).
  2. Preheat oven to 350° F.
  3. Combine chili powder, ancho chili powder, salt, sugar, mustard, pepper, and onion for seasoning mixture.
  4. Season brisket on both sides with minced garlic and then with seasoning mixture. Place meat into roasting pan.
  5. Cover and cook dry for one hour at 350 degrees.
  6. Combine beef broth with an equal amount of water to achieve ½ inch of liquid. Pour over brisket and reduce heat to 300 degrees. Estimate total roasting time of one hour per pound. Make sure your pan achieves a tight seal; If needed, cover pan top with foil. Baste often, pouring the fluids gathered at the bottom of your pan over the meat.
  7. Remove from oven when internal temperature reaches 145 degrees and meat is fork tender. Let rest 15 minutes, remove all fat from the bottom of the cut, and slice meat against the grain to serve. Pour au jus created during baking over the brisket for exceptional flavor.