A chipotle pepper and a touch of cumin add spice and distinct flavour to this brisket. Chipotles in adobo sauce are a trendy kitchen staple, which you'll find with the canned chiles at your grocery store. However, one chopped jalapeño pepper and 1 tbsp (15 mL) ketchup make a delicious substitute. Vary the root vegetables depending on your family's preferences.
- Portion size 8 servings
- Credits : Canadian Living Magazine: January 2004
- 3 onions
- 6 cloves of garlic
- 2 tablespoons paprika
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cumin
- 1 beef brisket pot roast single point (3 lb/1.5 kg)
- 1/2 cup barbecue sauce
- 2 tablespoons liquid honey
- 1 chipotle peppers in adobo sauce chopped
- 1 teaspoon adobe sauce
- 4 carrots peeled and cut into 2 inch (5 cm) chunks
- 4 potatoes peeled and cut into 2 inch (5 cm) chunks
MethodSpread onions and garlic in oval or 14- x 10- x 3-inch (35 x 25 x 8 cm) roasting pan.
In small bowl, mix together paprika, salt, dry mustard, pepper and cumin; rub all over beef brisket. Place, fat side up, on onion mixture.
In separate bowl, mix together 1 cup (250 mL) water, barbecue sauce, honey, chipotle pepper and adobo sauce; pour over brisket. Cover and refrigerate, turning once, for 4 hours or up to 12 hours.
Turn brisket fat side up. Cover and braise in 350°F (180°C) oven, basting every hour, for 3 hours.
Add carrots and potatoes; braise, covered, until brisket and vegetables are fork-tender, about 1 hour. To serve, slice against the grain.
Nutritional facts Per each of 8 servings: about
- Sodium 527 mg
- Protein 29 g
- Calories 390.0
- Total fat 18 g
- Cholesterol 72 mg
- Saturated fat 7 g
- Total carbohydrate 29 g
- Iron 26.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 104.0
- Vitamin C 18.0