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
This quirky twist on Southern potato salad (without potatoes) skips the spuds but keeps all the flavor! You’ll love this classic Justin Wilson recipe.
Cooked low and slow with wine, garlic, and just enough cayenne to make ya sweat a little—I gar-on-tee Justin Wilson’s Crawfish Maque Choux recipe will have you comin’ back for seconds (and thirds)!
Stuffed with garlic, peppers, and good ol’ Cajun flavor, this pork roast is so tender it’ll fall off the bone before you can say, “I gar-on-tee!”
Justin Wilson’s Shrimp and Macaroni Casserole features bold, Cajun spice and big flavors—you’ll love this easy, crowd-pleasing dish.
Slow-simmered Cajun beans cooked in corned beef stock for rich, Southern flavor—just like Justin Wilson used to make.
A rich, flavorful stock made by simmering corned beef with Cajun seasonings. Justin Wilson’s Eazy Corned Beef Stock recipe adds depth to beans, stews, and classic Southern dishes.
Cheesy, shrimp-stuffed, and full o’ Cajun flavor— Justin Wilson’s Asparagus and Shrimp Casserole recipe will have you sayin’ “I’m glad to eat you, I garontee!” with every bite.
I gar-on-tee this berry cobbler’s so good, it’ll have ya grinnin’ like a possum eatin’ a sweet tater!
The yield of this recipe depends on who’s hungry for Pickled Eggs. This is Eazy Cookin’!
