Oven Roasted Brisket Soft Tacos with Red Chile Sauce

2 teaspoons ground coriander
2 teaspoons ground cumin
6 T. chili powder
2 T. onion powder
1 T. garlic powder
1 T. Mexican oregano
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1  4-5 lb. brisket
28 oz. crushed tomatoes
12- 13 dried ancho chiles, stems and seeds removed
1/2 lb. good quality tomatoes
1 qt. water
1 T. olive oil
5 teaspoons chopped garlic
1/2 teaspoon roasted ground cumin
1 teaspoon Mexican oregano

Combine all of the ingredients for the rub and rub over the brisket. Wrap and let sit for about 2-3 hours.

Preheat oven to 300 degrees and place the brisket in a Dutch oven along with the crushed tomatoes.

Bake for about 4 ½-5 hours or until fork tender.

Meanwhile, dry roast the chiles in a cast iron skillet for about 3-4 minutes. Do not blacken.
Add the chiles and the water to a bowl to rehydrate.

Blacken the tomatoes and let cool.

Add the chiles, tomatoes, garlic, cumin and oregano to a blender and add about 1 teaspoon salt.

Puree until smooth, adding water as needed.
Add oil to a large deep-sided pan and heat until almost smoking.
Refry the sauce for about 4-5 minutes, stirring constantly and adding water if needed.

Lone Star Brisket

By: Maddie Greer (View Profile)

It’s fall and that means football. Football means tail gate parties or just enjoying good food with friends and family watching the game at home. This brisket will melt in your mouth, and you don’t have to fire up the grill. Enjoy!

Lone Star Brisket (No Fail Brisket)
4–6 pounds brisket
Garlic and celery salt
Small bottle Worcestershire sauce
Small bottle liquid smoke
Two chopped yellow onions
Your favorite barbecue sauce

Pour liquid smoke, seasonings, and onions over brisket, fat side up. Seal tightly with foil and marinate overnight.

Heat oven to 250º F. Pour off the liquid smoke and sprinkle Worcestershire over brisket. Cover with foil and bake for five hours at same temperature. Drain off grease and cover with your favorite barbecue sauce.

Return to oven for one more hour.

Let stand for 30 minutes before slicing and serving.

Serve with sauce.

Becky's Texas Brisket

From my friend who moved away after college, to Texas, never to return to Ohio.

1 large trimmed brisket
onion powder
garlic powder
celery salt
1 bottle liquid smoke
Worchestershire sauce
1 bottle of KC Masterpiece Honey Barbecue Sauce
salt & pepper

Place brisket in large pan and generously cover with onion POWDER, garlic POWDER and celery salt.

Rub into brisket, turn over and repeat.
Cover brisket with bottle of liquid smoke.
Cover tightly and marinate in fridge overnight, turning once.

Remove brisket from fridge and add salt and pepper and Worchestershire sauce.
Cover and bake at 275 for 5 hours.
Remove from oven and cover with KC Masterpiece sauce.
Cover and return to oven for 1 additional hour.
Remove from oven and let stand covered for 1 hour.
Slice thinly with electric knife. Arrange in pan and cover with additional sauce if desired.
Yum.