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Oven-Braised Barbecue Brisket

By The Canadian Living Test Kitchen

Tested till perfect

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Oven-Braised Barbecue Brisket

Oven-Braised Barbecue Brisket
Photography by Matthew Kimura

This recipe makes 10 servings

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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

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
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp granulated sugar
  • 1 tbsp ancho chili powder, (or chili powder plus 1/4 tsp/1 mL cayenne)
  • 2 tsp garlic powder
  • 3 tbsp vegetable oil
  • 4 lb boneless beef brisket pot roasts
  • Barbecue Sauce:
  • 1 onion, coarsely chopped
  • 4 cloves garlic
  • 1 bottle (660 mL) strained tomatoes
  • 1/2 cup packed brown sugar
  • 1/3 cup cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 bottle (341 mL) beers

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

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