Oven-Braised Barbecue Brisket
Oven-Braised Barbecue Brisket
Photography by Matthew Kimura
This recipe makes 10 servings
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 |
- Portion size: 8 to 10
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 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
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
