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Barbecued Brisket

 

36

Yield

8

servings

Prep

?

Cook

3

hrs

Ready

?
Trans-fat Free
 

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
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.

 

* not incl. in nutrient facts

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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?

 

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