Texas BBQ Beef Brisket… In the Oven!

 

October is a very important month. And I’m not just talking about the month of Halloween, the month of scary movies, or the month when it’s socially acceptable to cook/eat any and all things pumpkin related. No, October is also Texas Wine Month.

And yes, Texas does make wine! Even if you don’t live in Texas or in a place where Texas wines are readily available, as far as I’m concerned, you can still enjoy your favorite glass (or bottle?) of vino with special pleasure this month; any excuse, right?!

The Texas Beef Council shared one of their favorite brisket recipes with us, along with some Texas wine pairings to go with it. This brisket is ultra easy because it can be made in your oven. So no worries if you don’t own a smoker! This is a perfect recipe for your next gameday, just pop that sucker in the oven first thing in the morning, and by the midday football matches you’ll have more delicious, tender red meat than you can shake a stick at. And since the recipe is from the official council that represents all things Texas and beef, you know the recipe is legit.

Curious about what the Texas Beef Council recommends serving with your beautiful brisket? They say…

·         Brennan Vineyards 2014 Texas Tempranillo

·         Duchman Family Winery 2012 Montepulciano

·         Spicewood Vineyards 2015 Cabernet Claret

Hey – I’ve done some wine tasting at Duchman and their reds are generally very good, so I’m in full favor of this list. Don’t have Texas wines where you live? I’m thinking your favorite Tempranillo, Montepulciano, or Cabernet will do the trick! Don’t like wine? First of all, what’s wrong with you, and second of all, you can cheers with a beer, I won’t be offended. (Well, maybe a little bit. Wine is the best.)

 

Oven Texas BBQ Beef Brisket

Ingredients:

1 whole brisket
1/2 cup chili powder
1/2 cup salt
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup black pepper
1/4 cup sugar
2 Tbsp. dry mustard
2 bay leaves
1 can beef broth

 

Combine all ingredients, except beef broth and brisket, and mix well.

Season brisket on both sides with mixture and place in a roasting pan.

Roast in a preheated 350°F oven for 1 hour.

Combine beef broth with equal amount of water. Add enough liquid to the roasting pan to achieve 1/2-inch liquid in pan. Cover roasting pan, lower heat to 325°F and continue cooking for 4-5 hours, basting frequently until fork tender. Let rest 15 minutes before slicing.

Trim all fat and slice meat thinly across the grain.