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.
- Portion size 10 servings
- Credits : Canadian Living Magazine: April 2009
- 3 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon granulated sugar
- 1 tablespoon ancho chili powder (or chili powder plus 1/4 tsp/1 mL cayenne)
- 2 teaspoons garlic powder
- 3 tablespoons vegetable oil
- 4 lbs boneless beef brisket pot roasts
- 1 onion coarsely chopped
- 4 cloves garlic
- 1 bottle (660 ml) tomato
- 1/2 cup packed brown sugar
- 1/3 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 bottle (341 ml) beer
MethodIn 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.
Nutritional facts Per each of 10 servings: about
- Sodium 671 mg
- Protein 40 g
- Calories 413.0
- Total fat 18 g
- Cholesterol 85 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
- Iron 40.0
- Folate 9.0
- Calcium 5.0
- Vitamin A 16.0
- Vitamin C 13.0