Recipe by EdsGirlAngie
This is a Baton Rouge, Louisiana seasoning recipe for beef brisket, and makes an awesome brisket that tastes a lot like home-corned beef without the "pinkening" agents (not a word, I know ...), just all the flavor ... and then some! This also seasons and tenderizes other cuts of beef nicely; try it with your next roast! Plus, a delicious pan gravy can be made with the drippings. (Cook time and yield is an estimate depending on the size and cut of beef prepared ... this is enough for about 3 pounds.)
- 3 -4 lbs beef brisket or 3 -4 lbs roast
Shake-Up the dry seasoning mix
- 2 tablespoons salt
- 2 tablespoons chili powder
- 1⁄2 tablespoon coarse black pepper
- 1⁄2 tablespoon garlic powder
- 1 small dried red chili pepper, crushed
Basting Sauce Cooking Liquid
- 7 ounces cans beef broth (or homemade if ya got it!)
- 1⁄2 cup water
- 4 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 1⁄4 cup olive oil
- 3⁄4 teaspoon dry mustard
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon Tabasco sauce (regular)
- 1 bay leaf, broken
Directions See How It's Made
- Combine ingredients for Shake-Up, and set aside.
- Prepare Basting Sauce/Cooking Liquid: Bring broth and water to boiling; add Worcestershire sauce, vinegar, olive oil, dry mustard, garlic and chili powders, Tabasco and bay leaf; set aside.
- Trim brisket or roast.
- Coat meat on all sides with Shake-Up, then bake uncovered for about an 45 minutes at 325 degrees F.
- Reduce heat, add liquid,and return to oven; cook covered at low temperature until brisket or roast is very tender, basting periodically.
- Slice thinly and serve with mashed potatoes topped with pan dripping gravy, or serve as a hot sandwich.