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
Border closures tied to the threat of New World Screwworm continue to stall Mexican fed cattle imports, tightening U.S. feeder cattle supplies over time — triggering feedlot closures that hinder herd rebuilding efforts, threaten the beef supply chain, and shrink production while consumer prices stay elevated.
Domestic beef demand remains solid, with the strongest growth occurring through retail channels, according to consumers surveyed in the latest K-State Meat Demand Monitor.
Duvall’s connection to cowboy culture extended beyond the screen.
Texas Ag Commissioner Sid Miller joins us to discuss the cattle herd rebuild, trade concerns, and how ranchers would define “America First” policy priorities.
Corn demand remains supportive, but weaker soybean buying limits overall export momentum.
Chef and influencer Marcia Smart joined us to discuss Italian-inspired beef dishes, nutrition for active lifestyles, and how global events shape home cooking.
