(Serves 4–6)


• 8 cloves garlic

• 1 Tbsp. kosher salt

• 1 Tbsp. black pepper

• 1/4 tsp. cayenne

• 2 Tbsp. molasses

• 2 Tbsp. prepared yellow mustard

• 1 (3- to 4-lb) brisket, from the flat cut, preferably with a bit of fat on it

• 1 yellow onion

• 1 Tbsp. vegetable oil

• 1 cup beef broth


To make the brisket, mince two of the garlic cloves and combine with the salt, pepper, cayenne, molasses, and mustard in a small bowl; stir until a paste forms. Rub this all over the brisket, and allow the brisket to rest, unrefrigerated, for one hour. Meanwhile, coarsely chop the remaining six cloves of garlic and cut the onion into slivers.

Preheat the over to 250°F.

In a large pot or Dutch oven, heat the oil over medium heat. Add the onion and cook until the pieces just begin to brown, about five minutes, stirring occasionally. Add garlic and cook for 30 seconds more. Turn off the heat and pour in the broth; scrape the bottom to loosen the pan drippings.

Place brisket in pot, fat side up, spooning some onions and garlic on top of brisket. Cover and transfer to oven. Cook, covered, five to six hours, until fork tender.

While brisket cooks, make the horseradish sauce and frito salad.

When brisket is done, allow it to rest in the pot, uncovered, for at least 30 minutes before serving. Top the brisket with pan juices and serve with horseradish sauce.



Horseradish Cream Sauce


• 1 tsp. horseradish, prepared or freshly grated

• 1 cup sour cream

• 1 clove garlic, minced

• 1 pickled jalapeno, stemmed, seeded, diced

(optional) salt


Stir the horseradish, sour cream, garlic, and jalapeno. Add salt to taste. Refrigerate, covered, until you are ready to serve the brisket.



Frito Salad



• 1/4 cup red wine vinegar

• 1 Tbsp. fresh lime juice

• 3/4 cup extra virgin olive oil

• 2 cloves garlic, minced

• 2 tsp. chopped cilantro

• 2 tsp. chili powder

• salt


• 4 cups mixed greens

• 2 cups grape tomatoes, quartered

• 2 jalapenos, stemmed, seeded, and diced

• 1 green bell pepper, stemmed, seeded,

and diced

• 1/2 cup fresh cilantro

• 2 cups canned pinto beans, rinsed

and drained

• 1/2 cup Cojita or feta cheese, crumbled

• 2 cups Frito chips


To make the dressing, whisk together vinegar, lime juice, olive oil, garlic, cilantro, and chili pepper until well combined. Salt to taste.

To assemble the salad, toss together the greens, tomatoes, jalapenos, bell peppers, cilantro, beans, and cheese. Add chips and dressing and serve immediately, or the chips will get soggy.

These recipes are from Lisa Fain’s The Homesick Texan’s Family Cookbook,

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