Texas Style Beef Brisket


by Paleo Leap

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.

Prep Time: 25 minutes

Cook Time: 4 hours

Yield: 6


  • 3kg brisket, untrimmed
  • 3t chilli powder
  • 1T ground allspice
  • 1T celery seeds
  • 1T coriander seeds, ground
  • 1T garlic powder
  • 1T mustard seeds, ground
  • 1T dried oregano
  • 1T smoked paprika
  • 1C beef stock
  • Sea salt and freshly ground black pepper

1. Combine together the chilli powder, allspice, celery seeds, coriander, garlic powder, mustard seeds, oregano, 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 hours. 3. Preheat your oven to 180 degrees. Place the brisket in a roasting pan and roast, uncovered for 1 hour. 4. Add the beef stock to the roasting pan. Cover tightly with lid (or foil) and lower the heat to 160 degrees. Cook for another 2 to 3 hours or until fork tender. Once cooked, rest for a while, and slice the meat thinly across the grain to serve.