If you’re expecting company for a family gathering or social function, this dry rub brisket recipe from Marla Sarris is a sensational choice. It’s also a great idea for dinner anytime. This makes delicious leftovers throughout the week, assuming your hungry family didn’t devour it in one meal. It’s that good!
Marla makes good use of the spice drawer in this recipe, so gather up your herbs and spices and enjoy!
Recipe Author: Marla Sarris
Serves: 4 – 6
PHOTO CREDIT: Marla Sarris
- 1 tablespoon ground coffee
- 1 tablespoon sea salt
- 1/2 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon coarse ground black pepper
- 3-4 lb grassfed beef brisket
- 8-10 whole carrots, peeled
- 1 cup beef broth
Directions For Dry Rub Brisket:
- Preheat the oven to 325°F.
- Combine ground coffee, sea salt, paprika, chili powder, garlic powder, onion powder, cumin and black pepper in a small bowl. Stir to combine.
- Spread half the mixture into the bottom of a 9×13 glass baking dish. Lay the beef brisket on the mixture and press down so the meat is pressed into the spices. Pour the rest of the dry rub over the top of the brisket and using your hands push down and rub thoroughly.
- Lay the peeled carrots down under the brisket. Add beef broth to the dish.
- Roast the brisket and carrots for 3 hours, covered with foil.
- Remove the foil and roast an additional hour uncovered to brown the top. Remove from the oven and let rest.
- Slice the meat thin, against the grain, to serve for slices or use two forks to pull and serve shredded. Serve topped with pan juices and roasted carrots.
- Enjoy! 🙂
Meet The Chef:
Our thanks to Marla Sarris who is the creator of this and many other amazing recipes. Marla is the co-author of the cookbook, Pigskin Paleo and executive producer of the film, Minimalism: A Documentary About the Important Things. She’s also authoring a new cookbook, Paleo MX: Authentic Mexican Recipes, which we’re anticipating. You can learn more about Marla here.