Barbecued Brisket
Yield
8 servingsPrep
?Cook
3 hrsReady
?Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
beef brisket
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
garlic
minced |
|
| 4 | medium |
onions
thinly sliced |
|
| 2 | cups |
water
divided |
|
| 16 | ounces |
tomato sauce
|
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
worcestershire sauce
|
|
| ¼ | cup |
butter
melted |
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
vinegar
|
|
| 2 | teaspoons |
chili powder
|
|
| 1 | teaspoon |
garlic
minced |
|
| ⅛ | teaspoon |
red hot pepper sauce
|
|
| 3 | tablespoons |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
beef brisket
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
garlic
minced |
|
| 4 | medium |
onions
thinly sliced |
|
| 473 | ml |
water
divided |
|
| 462.4 | ml/g |
tomato sauce
|
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
worcestershire sauce
|
|
| 59 | ml |
butter
melted |
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
vinegar
|
|
| 1E+1 | ml |
chili powder
|
|
| 5 | ml |
garlic
minced |
|
| 0.6 | ml |
red hot pepper sauce
|
|
| 45 | ml |
cornstarch
|
|
Directions
Trim excess fat from brisket and place fat side up in a roasting pan. Sprinkle with salt, pepper, and garlic. Place onion slices over meat.
Bake, uncovered, at 350℉ (180℃) for 1½ hours.
Combine 1½ cups water, tomato sauce, and next 8 ingredients; pour over brisket. Cover with aluminum foil and bake 2 hours or until tender, spooning sauce over brisket occasionally.
Transfer brisket to serving platter andpan juices to a saucepan.
Combine cornstarch and remaining ½ cup water. Gradually add to pan juices, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Serve with brisket.
