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Add a photoThis is a versatile recipe that can be served as an entrée or made into sandwiches, tacos, chopped up for hash or picadillo, etc.
I buy the full brisket and ask the butcher to cut the flat from the point, and use the flat. Then I smoke the point and pull it for BBQ beef sandwiches. However, you can just buy a 4-5 pound flat.
Ingredients
- 1 brisket flat
- marinade:
- 1 tbs. Worcestershire
- 1/2 tbs. soy sauce
- 2 tbs. chili powder
- 1 1/2 tsp. salt
- 1 tbs. garlic powder
- 1 tbs. onion powder
- 2 tsp. Colman's dry mustard
- 1 crumpled bay leaf
- optional: 1 tbs. hickory smoke liquid
- 1 1/2 cup beef stock
Directions
- Mix all the marinade ingredients together and rub it into the meat.
- Cover and refrigerate overnight.
- The next day, heat the oven to 350 degrees.
- Place the brisket in a roaster and roast 1 hour uncovered.
- Pour on beef stock, cover and bake until fork tender, about an hour a pound.
- Remove from the pan and wrap in foil.
- Let the brisket rest an hour before carving it against the grain.
- Reduce the pan juices to desired taste and adjust seasonings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 10 servings | |
| Calories 15 | |
| Calories from Fat 3 | 20% |
| Total Fat 0.36g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 552mg | 23% |
| Potassium 84mg | 2% |
| Total Carbs 2.61g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.77g | 1% |
| Protein 0.89g | 1% |
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