Barbecue Southwest Brisket
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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.
Servings: 6 to 8
Ingredients:
| 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% |
Suggested Recipes
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3 onions, sliced
6 cloves garlic
2 tbsp (25 mL) paprika
1 tsp (5 mL) salt
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground cumin
1 beef brisket pot roast, single point (3 lb/1.5 kg)
1/2 cup (125 mL) barbecue sauce
2 tbsp (25 mL) liquid honey
1 chipotle pepper in adobo sauce, chopped
1 tsp (5 mL) adobo 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.
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.
Tags:
Source
Canadian Living Magazine: January 2004
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