Lazy Texas Brisket (beef cut: Brisket or London Broil)

from the kitchen of Pam Peterson


  • 1 4-lb beef Brisket or London Broil
  • 1 large clove garlic, minced

  • 1 Tbsp chili powder

  • 1 tsp paprika

  • 1 tsp salt

  • ½ tsp ground cumin

  • ½ tsp sugar

  • ½ tsp oregano

  • ¼ tsp ground black pepper


  • Trim brisket leaving only small amount of fat.
  • Rub garlic into both sides of meat.
  • Mix remaining seasonings in bowl.
  • Set brisket on large piece of heavy-duty foil.
  • Rub seasonings into both sides of meat.
  • Tightly wrap brisket in foil.
  • Set in shallow roasting pan, fattest side up.
  • Let stand at room temperature 10 minutes.
  • Place on center rack of oven at 450° for 10 min.
  • Reduce heat to 225°.
  • Bake 8 hours.
  • Let rest 30 minutes.
  • Slice and serve with French bread.

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Company Brisket (beef cut: Brisket)

from the kitchen of Molly Bieshaar


  • 5-6 lb brisket

  • garlic salt

  • lemon pepper

  • chili powder

  • salt

  • pepper

  • ½ cup Worcestershire sauce


  • Liberally dredge brisket with all seasonings

  • Place in roasting pan and add Worcestershire sauce (at least ½ cup).

  • Add water to top of meat.

  • Cover and roast for 4-5 hours at 300°.

  • Cool and chill overnight in pan.

  • Remove fat, but save juice; trim all fat and slice into thin pieces.

  • Layer in serving dish, our juice over and marinate (can be kept in refrigerator at least 3 days).

  • Heat in oven or microwave just before serving.

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To visit the farm, order beef, or to submit a recipe, call us at 303-915-5892 or email travitt@docscows.com.