Homesick Texan’s Sunday Beef Brisket
This is a life changing dinner, made it one pot! Homesick Texan’s Sunday Beef Brisket recipe is easy, over-the-top flavorful, and will change your whole life. If the brisket doesn’t do it, the horseradish jalapeno sauce will!
Dish Count :: 1 Dutch Oven, 1 Cutting Board
Post updated to reflect new ideas and information in 2024. Originally written in 2015.
I’ve broken my own Cardinal Rule – I’ve turned on the Christmas music before December 1st and I don’t even care! *mic drop* *picks the mic back up, dusts it off, and puts it back on a shelf where it’s supposed to be*.
This year, the Christmas bug hit me hard, and on Thanksgiving day, I couldn’t take it any more! I hopped in my hooptie, turned on the heat, turned up the radio and drove a responsible speed all the way home. Wut now? Such a rebel.
Ingredients for Sunday Brisket
- Kosher Salt
- Freshly Ground Black Pepper
- Cayenne Pepper
- Yellow Mustard
- Flat Cut Brisket (it will cook more evenly than a tapered cut)
- Vegetable Oil
- Beef Broth
Horseradish Jalapeno Sauce
- Sour Cream
- Garlic, minced
- Pickled Jalapeno
- Salt to taste
I went out and bought my 2015 yearly ornaments this year! This is some weird out of body experience I’m having. Someone call a doctor.
This year’s ornament selection was a glass blown Huck ornament, obviously. And for me, I got a chicken! It’s not entirely random, as every yearly ornament serves a purpose of what has happened over the year or what we hope will happen over the next year. For me, I’ve been wanting chickens for AGES, and in the next year, my big dream is that Ben and I will finally be able to dash off to the country and I can finally get my chickens. We will see. Patience has never been my virtue, so if you hear about us getting kicked out of our apartment because I started homing chickens on our deck, well… you were warned.
And if you’re looking for something to get your in the Christmas spirit, and serve at your holiday table – other than the usual ham – this right here will have you singing Hallelujah!! My best friend gave me Homesick Texan, Lisa Fain’s, cookbook Family Table for my birthday this year, and this one immediately struck me as a must make. Even on the first bite of it, I held it on my tongue trying to suck all of the juices out of it before I continued chewing – like you do with powdery goodness on Doritos. No? Just me? Did I totally just gross you out? Sorry, but whatever you do, you have to understand that this is LIFE CHANGING BRISKET!!
Let the brisket rest once you take it out of the Dutch Oven, and slice it against the grain of the meat to ensure that it stays fork tender. There is no real need for a meat thermometer with this recipe since it’s more of a slow cook style oven brisket recipe, but if you are putting this on a smoker, you can follow your standard rules for meat temperatures to monitor your cooking, followed up by a wrap in foil it while it smokes.
What pan should I use for making brisket?
This beef brisket recipe utilizes my favorite 6 quart Dutch oven. If you don’t have one, that is absolutely fine, and a large roasting pan, or 9×13″ baking pan covered with heavy duty foil will work just fine. The goal is to keep the moisture locked into the pan as much as possible which will help build the flavor profile of this cooked brisket.
What Can I serve with Brisket?
There are so many sides you can have with a good brisket! The possibilities are endless.
Want to try more spices in this recipe?
This oven roasted beef brisket recipe is simple, but full of flavor. If you want to try and add more spices and seasonings to this to customize it, you definitely can. Some suggestions for added seasoning could be;
- Brown sugar
- Onion Powder
- BBQ Sauce
- Worcestershire Sauce
- Dry Mustard Powder
- Chili Powder
- Liquid Smoke
- Garlic Powder
More Inspired Homemade Recipes To Try!Print
This is a life changing dinner, made it one pot! Homesick Texan’s Sunday Brisket is easy, over-the-top flavorful, and will change your whole life. If the brisket doesn’t do it, the horseradish jalapeno sauce will!
- 8 Cloves Garlic, minced
- 1 Tbsp Kosher Salt
- 1 Tbsp Freshly Ground Black Pepper
- 1/4 tsp Cayenne Pepper
- 2 Tbsp Molasses
- 2 Tbsp Yellow Mustard
- 3–4 pound Flat Cut Brisket (it will cook more evenly than a tapered cut)
- 1 Onion,
- 1 Tbsp Vegetable Oil
- 1 cup Beef Broth
Horseradish Jalapeno Sauce
- 1 tsp Horseradish
- 1 cup Sour Cream
- 1 clove Garlic, minced
- 1 pickled jalapeno
- Salt to taste
FOR THE BRISKET:
- To make the brisket, mince garlic, and combine 2 cloves worth of garlic with salt, pepper, cayenne, molasses, and mustard into a small bowl and stir to form a paste. Rub all over the brisket, and allow the brisket to rest on a plate, unrefrigerated for 1 hour.
- Cut onion into slivers.
- Preheat oven to 250 degrees F.
- In a oven proof pot, or Dutch oven, head oil over medium high heat, add in the onions, and cook until they begin to just brown at the tips.
- Add in the remaining garlic, and beef broth and scrape the bottom of the pan of any stuck bits.
- Add in the brisket, fat side up, and spoon onions on top of the brisket. Cover the pot, and place in the oven for 5-6 hours, until the brisket falls apart with a fork.
- To serve, uncover the pot, and allow the brisket to rest for 20-30 minutes before serving.
FOR HORSERADISH SAUCE:
- Stir to combine all ingredients.
- Add salt to taste. Refrigerate until needed.
Homesick Texan’s Sunday Brisket – Family Table Cookbook