{"id":6247,"date":"2018-08-15T06:20:06","date_gmt":"2018-08-15T12:20:06","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=6247"},"modified":"2019-05-25T16:55:06","modified_gmt":"2019-05-25T22:55:06","slug":"texas-oven-roasted-beef-brisket","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/texas-oven-roasted-beef-brisket.html","title":{"rendered":"Texas Oven-Roasted Beef Brisket"},"content":{"rendered":"<p align=\"LEFT\"><em><span style=\"font-size: large;\">Comment: cut salt in half, add 1\/4 c brown sugar, 1\/2 tsp smoked paprika.<\/span><\/em><\/p>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Ingredients:<\/b><\/span><\/p>\n<ul>\n<li><span style=\"font-size: large;\"> 2 Tbl chili powder<\/span><\/li>\n<li><span style=\"font-size: large;\"> 2 Tbl salt<\/span><\/li>\n<li><span style=\"font-size: large;\"> 1 Tbl garlic powder<\/span><\/li>\n<li><span style=\"font-size: large;\"> 1 Tbl onion powder<\/span><\/li>\n<li><span style=\"font-size: large;\"> 1 Tbl ground black pepper<\/span><\/li>\n<li><span style=\"font-size: large;\"> 1 tablespoon sugar<\/span><\/li>\n<li><span style=\"font-size: large;\"> 2 tsp mustard<\/span><\/li>\n<li><span style=\"font-size: large;\"> 1 bay leaf, crushed<\/span><\/li>\n<li><span style=\"font-size: large;\"> 4 pounds beef brisket, trimmed<\/span><\/li>\n<li><span style=\"font-size: large;\"> 1 1\/2 c beef stock<\/span><\/li>\n<\/ul>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><b>Directions:<\/b><\/span><\/p>\n<ol>\n<li><span style=\"font-size: large;\"> Preheat the oven to 350<\/span><span style=\"font-family: 'Times New Roman', serif;\"><span style=\"font-size: large;\">\u00b0<\/span><\/span><span style=\"font-size: large;\">.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. <\/span><\/li>\n<li><span style=\"font-size: large;\"> Season the raw brisket on both sides with the rub. <\/span><\/li>\n<li><span style=\"font-size: large;\"> Place in a roasting pan and roast, uncovered, for 1 hour.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Add beef stock and enough water to yield about 1\/2 inch of liquid in the roasting pan. Lower oven to 300<\/span><span style=\"font-family: 'Times New Roman', serif;\"><span style=\"font-size: large;\">\u00b0<\/span><\/span><span style=\"font-size: large;\">, cover pan tightly and continue cooking for 3 hours, or until fork- tender.<\/span><\/li>\n<li><span style=\"font-size: large;\"> Trim the fat and slice meat thinly across the grain. <\/span><\/li>\n<li><span style=\"font-size: large;\"> Top with juice from the pan.<\/span><\/li>\n<\/ol>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><strong>Serves:<\/strong> 10 <\/span><\/p>\n<p align=\"LEFT\"><span style=\"font-size: large;\"><strong>Source:<\/strong> Paula Deen, Paula&#8217;s Home Cooking<\/span><\/p>\n<p align=\"CENTER\"><span style=\"font-size: large;\"><b>Villa Park Women&#8217;s League &#8211; GOURMET \u2013 May 17, 2014<\/b><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment: cut salt in half, add 1\/4 c brown sugar, 1\/2 tsp smoked paprika. Ingredients: 2 Tbl chili powder 2 Tbl salt 1 Tbl garlic powder 1 Tbl onion powder 1 Tbl ground black pepper 1 tablespoon sugar 2 tsp mustard 1 bay leaf, crushed 4 pounds beef brisket, trimmed 1 1\/2 c beef stock &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/texas-oven-roasted-beef-brisket.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Texas Oven-Roasted Beef Brisket&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[30],"tags":[63],"class_list":["post-6247","post","type-post","status-publish","format-standard","hentry","category-entree-beef","tag-vpwl-dec-2012"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=6247"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6247\/revisions"}],"predecessor-version":[{"id":6453,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/6247\/revisions\/6453"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=6247"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=6247"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=6247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}