Juniper-Spiced Brisket

Main Courses

Photography by Dustin Meyer

The rub in this recipe can be used on a variety of meats, including pork, venison, beef and chicken. Once combined, the spice mix can be stored for several weeks in an airtight container.

Super easy

Juniper-Spiced Brisket


For 6 Person(s)


  • For the spice rub:
  • 2 tablespoons dried juniper berries
  • 1 tablespoons black peppercorns
  • 2 tablespoons dried chili pequins
  • 1 tablespoons fennel seeds
  • 3 tablespoons coarse salt
  • 1 tablespoons dried sage
  • 1 tablespoons garlic powder
  • 1 tablespoons sugar
  • For the brisket:
  • 3 pounds boneless beef brisket
  • 1 tablespoons olive oil
  • 3 cups beef stock

Juniper-Spiced Brisket Directions

  1. To make the rub, add the juniper berries, peppercorns, chili pequins and fennel seeds to a clean coffee or spice grinder and grind together. Mix with the remaining spice rub ingredients.
  2. Preheat the oven to 300°.
  3. Generously rub the brisket on all sides with the spice rub. Heat the oil in a Dutch oven or heavy baking dish on medium heat until hot. Add the brisket and lightly brown on both sides.
  4. Remove the meat and pour off the drippings. Return the brisket to the pan and add the beef stock. Cover tightly and cook for 3 to 4 hours. To serve, cut against the grain and cover with a brisket glaze, if desired.