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
Wed, 12/17/25 – 7:30 PM ET | 6:30 PM CT | 5:30 PM MT | 4:30 PM PT
Enjoy special programming as you gather to feast and give thanks with your family, featuring a re-cap of the 98th National FFA Convention, special airings of favorite music programs, and a “Lonesome Dove” marathon.
Firm live cow prices and shifting dairy-side culling suggest cull cow values may stay stronger than usual this winter despite weaker cow beef cutout trends.
Feel the earth move as beautiful Belgians, powerful Percherons, and classic Clydesdales thunder into the arena!
Tariff relief may soften grocery prices, but it also intensifies competition for U.S. fruit, vegetable, and beef producers as cheaper imports regain market share.
USMEF’s Jay Theiler discusses his leadership role in representing U.S. beef and pork and provides an update on this week’s conference in Indianapolis.
U.S. Trade officials announced new deals with El Salvador, Guatemala, Ecuador, and Argentina, as well as a steep reduction in tariffs on Swiss imports.
USMEF President and CEO Dan Halstrom shares how recent trade talks are influencing U.S. red meat global sales and the importance of key trade agreements like the USMCA.
Dr. Jeffrey Gold, President of the University of Nebraska, joined RFD-TV to discuss coping strategies for those aching joints.
