Tested till perfect Oven-Braised Barbecue Brisket
Oven-Braised Barbecue Brisket
Photography by Matthew Kimura

Oven-Braised Barbecue Brisket

Rubbing the beef with flavourful spices before cooking it to tenderness makes this roast a winner. For an informal family event, slice thinly and serve on kaiser rolls. If you can't find strained tomatoes, just process 1 can (28 oz/796 mL) whole tomatoes in the blender until smooth and strain out seeds.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2009

Recipe4 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10

Ingredients

  • 3 tbsp 3tbsppaprika
  • 1 tbsp 1tbspkosher salt
  • 1 tbsp 1tbspblack pepper
  • 1 tbsp 1tbspgranulated sugar
  • 1 tbsp 1tbspancho chili powder, (or chili powder plus 1/4 tsp/1 mL cayenne)
  • 2 tsp 2tspgarlic powder
  • 3 tbsp 3tbspvegetable oil
  • 4 lb 4lbboneless beef brisket pot roastbeef brisket pot roasts

Barbecue Sauce:

  • 1 1oniononions, coarsely chopped
  • 4 4cloves garlic
  • 1 bottle (660 mL) 1bottle (660 mL)strained tomatotomatoes
  • 1/2 cup 1/2cuppacked brown sugar
  • 1/3 cup 1/3cupcider vinegar
  • 2 tbsp 2tbspWorcestershire sauce
  • 1 bottle (341 mL) 1bottle (341 mL)beerbeers
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

In large bowl, combine paprika, salt, pepper, sugar, chili powder and garlic powder; stir in oil to make paste.

Add beef brisket, turning and rubbing in paste well. Cover and let stand for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Place brisket, fat side up, in greased roasting pan; roast in 400°F (200°C) oven for 30 minutes.

Barbecue Sauce: In blender, mince chopped onion with garlic. Add strained tomatoes, brown sugar, cider vinegar and Worcestershire sauce; whirl until no large chunks remain. Stir in beer. Pour over brisket.

Cover and braise in 325°F (160°C) oven for 2 hours, basting occasionally. Uncover and braise until meat is tender, about 1 hour.

Transfer meat to cutting board; tent with foil and let stand for 10 minutes before thinly slicing across the grain. Serve with sauce.

Nutritional Information Per each of 10 servings: about

cal 413 pro 40g total fat 18g sat. fat 5g
carb 23g fibre 3g chol 85mg sodium 671mg

% RDI:

calcium 5 iron 40 vit A 16 vit C 13
folate 9
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