Oven Barbecued Brisket

11 1/2 hours Prep: 20 minutes Cook: 3 1/2 hours

19 calories per serving view nutrition facts

happyzhangbo

12 servings suggest servings

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Ingredients

2	medium	shallots	minced
2	cloves	garlic	minced
4	teaspoons	chili powder
4	teaspoons	hungarian paprika	or paprika, smoked
2	teaspoons	cinnamon, ground
2	teaspoons	oregano	dried
1	teaspoon	kosher salt
4	pounds	brisket rub	first-cut, or flat-cut, trimmed of fat
1/4	cup	worcestershire sauce
14	ounces	tomatoes, canned	no-salt-added diced
1/4	cup	brown sugar, dark	packed
1/4	cup	cider vinegar	kosher for Passover

Directions

Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl.

Rub into both sides of meat.

Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.

Pour Worcestershire sauce over the meat.

Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.

Bake the brisket, covered, for 2 hours.

Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.

After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.

Remove the meat from the sauce.

Let rest for 10 minutes, then slice against the grain.

Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).

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Nutrition Facts

Serving Size 50g

Amount per Serving

Calories 19 13% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 310mg	13%
Total Carbohydrate 4.0g	1%
Dietary Fiber 1.0g	4%
Sugars 2.0g
Protein 1.0g	1%

Vitamin A	13%		Vitamin C	9%
Calcium	3%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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