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    Home » Recipes » Paleo Recipes

    Texas-style Beef Brisket Recipe

    Last Modified: Jan 18, 2023 by Paleo Leaper · This post may contain affiliate links · Leave a Comment

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    Brisket isn’t the easiest cut of meat to approach but done right; it pays you back with a delicious, budget-friendly dinner. The trick is managing all the cartilage and connective tissue, which can easily turn tough and gristly if it’s undercooked.

    That’s actually a great health benefit – it provides some of the same gut-healing proteins that you’ll get from bone broth – but it can make brisket something of a challenge to cook.

    Texas-style Beef Brisket

    In this recipe, you’ll manage that first by turning down the heat and leaving the meat in the oven until it’s perfectly tender: this gives all the connective tissue time to melt into fall-apart-tender mouthfuls of perfectly seasoned meat.

    The time this takes will depend on the weight and thickness of your brisket – just check frequently and resist the urge to pull it out before it’s done!

    Serve your brisket with mashed potatoes if you’re feeling traditional, or maybe a hot bowl of tomato soup. And because it’s delicious cold as well as hot, brisket is a perfect recipe to make extras, so you can bring them for lunch the day after.

    The generous amount of brisket in this recipe should give you plenty for dinner and leftovers, too: it’s a perfect way to keep everyone fed even on a tight budget.

    Texas-style Beef Brisket Recipe

    SERVES: 6  PREP: 15 min + 4 h  COOK: 4 h

    Ingredients

    • 6 to 8 lbs. brisket, untrimmed;
    • 3 tbsp. chili powder;
    • 1 tbsp. allspice, ground;
    • 1 tbsp. celery seeds;
    • 1 tbsp. coriander seeds, ground;
    • 1 tbsp. garlic powder;
    • 1 tbsp. mustard seeds, ground;
    • 1 tbsp. dried oregano;
    • 1 tbsp. smoked paprika;
    • 1 cup beef stock;
    • Sea salt and freshly ground black pepper;
    Texas-style Beef Brisket Recipe Preparation

    Preparation

    1. Combine together the chili powder, allspice, celery seeds, coriander, garlic powder, mustard seeds, oregano, and smoked paprika, and season to taste with salt and pepper.
    2. Rub the entire brisket with the spice rub, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or up to 24 h.
    3. Preheat your oven to 350 F.
    4. Place the brisket in a roasting pan and roast, uncovered, for 1 hour.
    5. Add the beef stock to the roasting pan. Cover tightly and lower the heat to 300 F.
    6. Cook for another 2 to 3 hours or until fork tender.
    7. Once cooked, slice the meat thinly across the grain and serve.
    Texas-style Beef Brisket Recipe

    Texas-style Beef Brisket Recipe

    Rubbed in a savory spice blend and roasted until it’s tender, this brisket is simple and hearty Paleo dinner with a wonderful taste.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 4 hrs 15 mins
    Cook Time 4 hrs
    Total Time 8 hrs 15 mins
    Course Main Course
    Cuisine American
    Servings 6 people
    Calories 787 kcal

    Ingredients
      

    • 6 to 8 lbs. brisket untrimmed
    • 3 tbsp. chili powder
    • 1 tbsp. allspice ground
    • 1 tbsp. celery seeds
    • 1 tbsp. coriander seeds ground
    • 1 tbsp. garlic powder
    • 1 tbsp. mustard seeds ground
    • 1 tbsp. dried oregano
    • 1 tbsp. smoked paprika
    • 1 cup beef stock
    • Sea salt and freshly ground black pepper

    Instructions
     

    • Combine together the chili powder, allspice, celery seeds, coriander, garlic powder, mustard seeds, oregano, smoked paprika, and season to taste with salt and pepper.
      3 tbsp. chili powder, 1 tbsp. allspice, 1 tbsp. celery seeds, 1 tbsp. coriander seeds, 1 tbsp. garlic powder, 1 tbsp. mustard seeds, 1 tbsp. dried oregano, 1 tbsp. smoked paprika, Sea salt and freshly ground black pepper
    • Rub the entire brisket with the spice rub, wrap tightly in plastic wrap, and refrigerate for at least 4 hours or up to 24 h.
      6 to 8 lbs. brisket
    • Preheat your oven to 350 F.
    • Place the brisket in a roasting pan and roast, uncovered, for 1 hour.
    • Add the beef stock to the roasting pan. Cover tightly and lower the heat to 300 F.
      1 cup beef stock
    • Cook for another 2 to 3 hours or until fork tender.
    • Once cooked, slice the meat thinly across the grain and serve.

    Nutrition

    Calories: 787kcalCarbohydrates: 14gProtein: 98gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 281mgSodium: 570mgPotassium: 1941mgFiber: 7gSugar: 1gVitamin A: 3462IUVitamin C: 2mgCalcium: 181mgIron: 14mg
    Keyword Beef, brisket, texas style
    Tried this recipe?Let us know how it was!

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    Filed Under: Paleo Beef and Red Meat Recipes, Paleo Recipes Tagged With: cooking: fast prep, cooking: oven, diet: dairy-free, diet: egg-free, diet: low-fodmap, diet: no sweeteners, diet: nut-free, diet: shellfish-free, good for leftovers, Paleo Budget-Friendly Recipes, Paleo Dinner Recipes, Paleo Low-Carb Recipes

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