Barbecue Southwest Brisket
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 390 |
| pro | 29 g |
| total fat | 18 g |
| sat. fat | 7 g |
| carb | 29 g |
| fibre | 3 g |
| chol | 72 mg |
| sodium | 527 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 26 |
| vit A | 104 |
| vit C | 18 |
| folate | 12 |
A chipotle pepper and a touch of cumin add spice and distinct flavour to this brisket. Chipotles in adobo sauce are a trendy kitchen staple, which you'll find with the canned chiles at your grocery store. However, one chopped jalapeño pepper and 1 tbsp (15 mL) ketchup make a delicious substitute. Vary the root vegetables depending on your family's preferences.
Ingredients
- 3 sliced onions
- 6 cloves of garlic
- 2 tbsp paprika
- 1 tsp salt
- 1 tsp dry mustard
- 1/2 tsp pepper
- 1/4 tsp ground cumin
- 1 beef brisket pot roast, single point (3 lb/1.5 kg)
- 1/2 cup barbecue sauce
- 2 tbsp liquid honey
- 1 chipotle peppers in adobo sauce, chopped
- 1 tsp adobe sauce
- 4 carrots, peeled and cut into 2 inch (5 cm) chunks
- 4 potatoes, peeled and cut into 2 inch (5 cm) chunks
Preparation
In small bowl, mix together paprika, salt, dry mustard, pepper and cumin; rub all over beef brisket. Place, fat side up, on onion mixture.
In separate bowl, mix together 1 cup (250 mL) water, barbecue sauce, honey, chipotle pepper and adobo sauce; pour over brisket. Cover and refrigerate, turning once, for 4 hours or up to 12 hours.
Turn brisket fat side up. Cover and braise in 350°F (180°C) oven, basting every hour, for 3 hours.
Add carrots and potatoes; braise, covered, until brisket and vegetables are fork-tender, about 1 hour. To serve, slice against the grain.
Source : Canadian Living Magazine: January 2004
- Keywords : Main Course; Braise/Pot Roast; Beef; Honey; Chipotles; Carrots; Potatoes;
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