You don't have to be equipped with a grill or a smoker to make this rich, barbecue inspired brisket. Braised for several hours in the oven with lots of onion, garlic, and your favorite BBQ seasoning, it's delicious served with potatoes or pasta.



Ingredients

Notes

Adapted from Chris Prieto's recipe for Weekend Brisket in the Southern Living Ultimate Book of BBQ.

Directions

Stir spices together with honey and mustard. Rub mixture all over brisket. Set seasoned brisket in a large baking dish, fat side up, and let sit at room temperature for 1 hour. Meanwhile, preheat oven to 250 degrees. Heat oil in a large skillet. Add onion and cook until softened, about 5 min. Add garlic and cook 1 more min. Remove from heat and stir in broth. Spoon onion-broth mixture over brisket. Cover dish tightly with foil. Bake for 4 to 5 hours or until brisket is fork tender. Let stand 30 min. before slicing thinly across the grain. Serve with onions and juice spooned over the top.

Serving Suggestions

Serve with mashed potatoes, polenta, or egg noodles. Great with horseradish sauce.

Yields

6 to 8 servings

Thanks To

Adapted from Chris Prieto

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Savory Spice Shop Ingredients
Red Cloud Peak Seasoning 1 oz bag $2.30
Native Texan BBQ Rub 1 oz bag $2.30
Salt Kosher $6.65
Pepper, Black, Malabar: Coarse 1 oz bag $2.65
Onion & Garlic Tableside Sprinkle 1 oz bag $2.05
Reduced Sodium Beef Style Broth Concentrate $8.90
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