Oven-Braised Barbecue Brisket
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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.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 413 |
| pro | 40 g |
| total fat | 18 g |
| sat. fat | 5 g |
| carb | 23 g |
| fibre | 3 g |
| chol | 85 mg |
| sodium | 671 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 40% |
| vit A | 16% |
| vit C | 13% |
| folate | 9% |
Suggested Recipes
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3 tbsp (45 mL) paprika
1 tbsp (15 mL) each kosher salt and black pepper
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) ancho chili powder (or chili powder plus 1/4 tsp/1 mL cayenne)
2 tsp (10 mL) garlic powder
3 tbsp (45 mL) vegetable oil
4 lb (2 kg) boneless beef brisket pot roast
Barbecue Sauce:
1 onion, coarsely chopped
4 cloves garlic
1 bottle (660 mL) strained tomatoes
1/2 cup (125 mL) packed brown sugar
1/3 cup (75 mL) cider vinegar
2 tbsp (25 mL) Worcestershire sauce
1 bottle (341 mL) beer
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.
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.
Tags:
Source
Canadian Living Magazine: April 2009
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