Looking for a brisket recipe with real Cajun flair? Justin Wilson’s Peanut Butter Baked Beef Brisket brings bold Bayou flavor to the dinner table with a surprisingly delicious twist. The peanut butter melts into a savory, wine-infused sauce that keeps the brisket tender and juicy while adding a rich, nutty depth to every bite.
Seasoned with garlic, onion, and a bit of cayenne for that classic Cajun kick, this dish is a one-pan wonder that’s sure to impress—whether it’s Sunday dinner or a special occasion. I gar-on-tee!
———
Justin Wilson’s Peanut Butter Baked Beef Brisket
Justin Wilson’s Peanut Butter Baked Beef Brisket is a rich, tender roast slow-baked with a savory peanut butter sauce. You’ll love this bold twist on classic braised brisket, garontee!
SERVINGS: 4-6
PREP TIME: 15 minutes
COOK TIME: 2 hours
TOTAL TIME: 2 hours, 15 minutes
Ingredients
- 1- 4-5lb. beef brisket, trimmed
- Salt and cayenne pepper, to taste (about 1/4 cup)
- 2 Tablespoons peanut butter
- 2 cups of water
- 3 Tablespoons steak sauce
- 1 1/2 cups dry white wine
- 1 Tablespoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
Cooking Instructions
- Trim the hard fat off the brisket and rub it all over with salt and pepper
- Put the peanut butter and water in a small pot and cook over a low fire until the peanut butter melts.
- Mix in the steak sauce. Then add the white wine, onion powder, and garlic powder and stir well.
- Preheat the oven to 325°F.
- Put the olive oil in a roaster pan and spread it well over the bottom.
- Place the brisket in the roaster, then pour the peanut butter mixture around it, not on it.
- Cook for 1 1/2 to 2 hours.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square. Cook along with Justin Wilson’s Easy Cookin’ every Saturday at 4:30 pm ET only on RFD-TV!
Related Stories
Smaller cow numbers and a declining calf crop point to prolonged tight cattle supplies, limiting near-term herd rebuilding potential.
CattleCon 2026 officially kicks off Tuesday and continues through Thursday, bringing producers together to shape the future of the U.S. cattle industry.
Early indications suggest the U.S. cattle industry may be nearing the end of its liquidation phase. Oklahoma State University livestock economist Dr. Derrell Peel says the industry could be at or near the cyclical low.
Beef x Dairy cattle with strong genetics and documentation are earning prices comparable to native feeders.
STRAUSS CEO Henning Strauss joined us with a preview of “Meet Strauss: The Tool You Wear,” premiering live tonight at 7:30 ET — only on RFD Network and RFD+
FarmHER Chris Nellis and her daughters navigate loss while carrying on a 300-year farm legacy, milking cows in upstate New York.
Marilyn Schlake with the UNL Department of Agricultural Economics joined us for a closer look at the evolving role of livestock sale barns.
Meat stocks rose seasonally but remain below last year overall, while tighter butter inventories could support dairy prices, and belly stocks warrant close watch for pork markets.
Rising import pressure and tougher export competition are likely to persist into 2026, supporting domestic supplies while capping export growth.
