Oven-Braised Barbecue Brisket

By The Canadian Living Test Kitchen

99 people added this to their Recipe Box

Oven-Braised Barbecue Brisket
Photography by Matthew Kimura

This recipe makes 10 servings

Nutritional Info
Per each of 10 servings: about	-
cal	413413 cal
pro	40 g40g pro
total fat	18 g18g total fat
sat. fat	5 g5g sat. fat
carb	23 g23g carb
fibre	3 g3g fibre
chol	85 mg85mg chol
sodium	671 mg671mg sodium
% RDI:	-
calcium	55 calcium
iron	4040 iron
vit A	1616 vit A
vit C	1313 vit C
folate	99 folate

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.

Ingredients

3 tbsp paprika 3 3tbsp tbsppaprika
1 tbsp kosher salt 1 1tbsp tbspkosher salt
1 tbsp black pepper 1 1tbsp tbspblack pepper
1 tbsp granulated sugar 1 1tbsp tbspgranulated sugar
1 1tbsp tbspancho chili powder, (or chili powder plus 1/4 tsp/1 mL cayenne)
2 tsp garlic powder 2 2tsp tspgarlic powder
3 tbsp vegetable oil 3 3tbsp tbspvegetable oil
4 lb boneless beef brisket pot roasts 4 4lb lbboneless beef brisket pot roastbeef brisket pot roasts
Barbecue Sauce:
1 onion , coarsely chopped1 1oniononions, coarsely chopped
4 cloves garlic 4 4cloves garlic
1 bottle (660 mL) strained tomatoes 1 1bottle (660 mL) bottle (660 mL)strained tomatotomatoes
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
1/3 cup cider vinegar 1/3 1/3cup cupcider vinegar
2 tbsp Worcestershire sauce 2 2tbsp tbspWorcestershire sauce
1 bottle (341 mL) beers 1 1bottle (341 mL) bottle (341 mL)beerbeers

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.

Source : Canadian Living Magazine: April 2009