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
Ranchers Navigate Uncertainty as Border Talks, Drought, and Price Concerns Collide in Cattle Markets
Cattle producers face mounting pressure as U.S.-Mexico trade talks resume, but expanding drought, rising input costs, and policy work to improve the long-term industry outlook.
JBS representatives told Reuters that the original deal has not changed and that they welcome employees back to the facility.
Rancher and Americans for Prosperity Director Tyler Lindholm breaks down the Wyoming Food Freedom Act, clarifies licensing questions, and discusses the future of local agriculture in the state.
Jose de Jesus explains the National Pork Board’s new campaign, “Taste What Pork Can Do,” which aims to build long-term engagement with Millennial and Gen-Z consumers.
Pennsylvania Rancher Visits White House, Highlights Tax Cuts as Lifeline for Family-Owned Operations
Michael Cliver discusses his recent visit to the White House with the National Cattlemen’s Beef Association, and the Trump Administration’s “Working Families Tax Cuts” impact on ranching families.
Secretary Rollins is signaling a possible reopening of the southern border to Mexican feeder cattle as officials work to manage the threat of the New World Screwworm.
