Barbecue Southwest Brisket Barbecue Southwest Brisket

Author: Canadian Living

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



Spread 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
Share X

Barbecue Southwest Brisket