Michigan 
Brisket is a cut of meat taken from the breast or lower chest of beef and veal. The name comes from the Middle English brusket, meaning “cartilage.” A popular cut in Jewish cuisine since the 1700s, brisket is often served for Passover holiday meals and is commonly braised with sauce. In the US, the cut became popular in the 1800s through German and Czech immigrants. Brisket is popular in Texas as well, where a variety of grilling and smoking techniques are used to prepare the meat to ideal tenderness.
Recipe Servings: 10
+ 25 minutes resting
Ingredients
- 2 Tbsp chili powder
- 1 Tbsp salt
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1 Tbsp ground black pepper
- 1 Tbsp sugar
- 2 tsp dry mustard
- 1 bay leaf, crushed
- 4 lbs beef brisket
- 1½ cups beef stock or broth
Directions
- Let the meat sit at room temperature for 20–30 minutes.
- Preheat oven to 350°F.
- In a small bowl, combine all the spices, including the bay leaf.
- Use this rub to evenly coat the outside of the brisket.
- In a roasting pan or Dutch oven, roast the brisket, uncovered, for about 60 minutes.
- Add the beef stock to the pan, bringing the liquid to about ½ -inch high, adding water if necessary. Do not pour fluids directly over the brisket.
- Reduce the oven temperature to 250°F.
- Cover the pan tightly and continue to cook at the lowered temperature for 2–3 hours, until fork-tender.
- Trim the fat and slice the meat thinly across the grain.
- Serve topped with pan juices.
Recipe introduction and directions © Copyright 2016-2026 World Trade Press. All rights reserved.
Recipes and food information are shared for cultural and educational purposes. Results may vary based on ingredients, equipment, and individual cooking skill. Always follow proper food safety practices and use care with sharp tools and hot surfaces.
Check all ingredients for possible allergens before preparing or serving any dish. World Trade Press has not tested every recipe and cannot guarantee results, accuracy, or safety.