Brisket is one of Texas’ staple foods that is cooked and served year round in most Texas homes. So if you live in Texas you want to have a really good recipe on hand. This oven-roasted beef brisket is perfect for potlucks or large gatherings.
It does take a little bit of time to make a good brisket. First you want to dry rub the seasoning on the brisket. Then mix the Tamari sauce, broth, lemon juice, and garlic in a large baking dish. Add the brisket, fat side up, and cover the dish with foil. Cook in oven at 300 degrees for about 2 1/2 – 3 hours. (You want to allow about 40 minutes per pound of beef.) Transfer to platter when brisket is fork tender and slice against the grain. Add back into baking dish with juices and serve.
The key to tender brisket is cooking slowly on low heat.
- 3 pound beef brisket
- ⅔ cup gluten free broth - I used chicken broth
- ½ cup Tamari sauce
- 3 tablespoons lemon juice
- 1 tablespoon minced garlic
- Dry rub - my homemade seasoning
- Dry rub the seasoning on the brisket. I used my homemade all purpose seasoning.
- Then mix the Tamari sauce, broth, lemon juice, and garlic in a large baking dish.
- Add the brisket, fat side up, and cover the dish with foil.
- Cook in oven at 300 degrees for about 2½ - 3 hours. (You want to allow about 40 minutes per pound of beef.) You want the meat to be cooked through and tender but not dry. Transfer to platter when brisket is fork tender and slice against the grain. Add back into baking dish with juices and serve.
