Barbecued Brisket
36
36
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 553g (19.5 oz)Amount per Serving
Calories 130868% of calories from fat
% Daily Value *
Total Fat 99g
152%
Saturated Fat 40g
200%
Trans Fat
0g
Cholesterol 329mg
110%
Sodium 672mg
28%
Total Carbohydrate
5g
5%
Dietary Fiber 2g
9%
Sugars g
Protein
170g
Vitamin A 11%
•
Vitamin C 27%
Calcium 7%
•
Iron 53%
* based on a 2,000 calorie diet
How is this calculated?
