“Round 2” Spice Rub Roasted Brisket2012-12-10
- Cuisine: American
- Course: Entree
- Recipe Type: Beef and Bison, Gluten Free, Lactose Free, Paleo, Protein, Slow Cooked
- Ingredients: Beef Broth, Brisket, Collard Greens
Despite the common complaint that restaurant portions are “too large” these days, I am typically a member of the clean-plate-club. Most of my meals (even out) consist of veggies and proteins, so there aren’t many carbs (in the form of potatoes or rice) slowing me down. On this occasion, however, even my order of meat and veggies almost had me asking for a doggie bag. I got the barbeque dinner platter with the choice of three proteins and two southern sides. The food memory that stands out in my mind is the sliced beef brisket. I honestly couldn’t tell you which meats were my other two choices. I know I was eating barbeque at a chain restaurant, but I’ve never ordered it at a restaurant before, and it blew my mind.
If you know me, you understand that food is ALWAYS on my mind… I can’t even eat one meal without planning my next one. So my experience with the brisket had been floating around my head for several months when my husband picked one out at the Commissary. It was one of those moments where he knows me better than myself, because in the countless trips I’ve made to the Commissary, I never thought of it on my own. I haven’t even roasted a chicken since our move to Georgia… but I am happy to christen my roasting pan with a delicious brisket.
The dilemma: How to roast it? The solution: foodnetwork.com. I found a recipe that got great reviews, and took from it the cooking process. You could really season the brisket to your tastes. I was just excited to use the spice mix that I had literally just made for my “The Best Black-Eyed Pea Soup” recipe. The leftover spice turned out to be the PERFECT amount for a 4 lb roast. I plan on making brisket again, so stay tuned for more rub ideas.
- 4 lb beef brisket
- Leftover “Bayou Blast” spice rub from “The Best Black-Eyed Pea Soup” recipe
- The original recipe was as follows (3/4 tsp was used for the soup):
- 1 tbs + 1 1/2 tsp paprika
- 1 tbs garlic powder
- 1 1/2 tsp black powder, onion powder, cayenne pepper, dried oregano, dried thyme
- 1 scant tbs salt
- 1 cup lower sodium beef broth
- 2 cups water
- Optional: collard greens
- 1. Preheat oven to 350 degrees
- 2. Rinse brisket, pat dry, and trim some of the fat, if desired
- 3. Take reserved “Bayou Blast” seasoning and rub all over brisket
- 4. Place brisket in roasting pan and roast, uncovered, for 1 hour
- 5. Add beef stock and water around the roast, and surround with veggies like collard greens (optional)
- 6. Lower oven temperature to 300 degrees, and cover pan tightly with tin foil
- 7. Cook for another 2-3 hours, or until fork tender (I cooked it for 2)
- 8. Let meat rest for 10-15 meats to keep the brisket juicy
- 9. Slice meat thinly across the grain
- 10. Enjoy!