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Tandoori Brisket

Course dinner, Main Course
Cuisine American, bbq, Indian
Keyword brisket, meat, tandoori brisket
Prep Time 1 hour 10 minutes
Cook Time 3 hours


  • 3 tbsp Kissan Tandoori Masala or Kisna Tandoori Masala
  • 3-4 lbs Trimmed Brisket
  • 1 1/2 cups Beef Stock
  • 2 tbsp Salt
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tbsp Black Pepper
  • 1 tbsp Chilli powder (can substitue chilli flakes for more spice)
  • 1 Bay Leaf (crushed)
  • 2 tbsp Honey Mustard


  1. Combine all your dry ingredients to create your brisket rub for marination. Add your Tandoori Masala, salt, pepper, garlic and onion powder, bay leaf and chilli powder/flakes. Rub both sides of your brisket completely with your dry rub and place in your baking tray to sit for at least 1 hour. For better taste let this sit uncovered for at least 24 hours.

  2. Preheat the oven to 350 degrees F and grab your marinated brisket. Fill your baking pan with about 1/2 inch of beef stock. The bottom layer of your brisket should be submerged in stock.

  3. Lower your oven to 300 degrees F and cover your pan tightly with aluminum foil and bake for 3 hours. Be sure to keep an eye on your brisket as it cooks, because it can easily be forgotten and become overcooked.

  4. As you near the end (about 1 1/2 hours to completion) you can drizzle or spread some of the honey mustard sauce. This will help cut some of the spicy heat in your brisket and add a unique taste.