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Barbecue Southwest Brisket

By The Canadian Living Test Kitchen

Tested till perfect

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Barbecue Southwest Brisket

This recipe makes 8 servings

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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

Spread onions and garlic in oval or 14- x 10- x 3-inch (35 x 25 x 8 cm) roasting pan.

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

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