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20 minute dinner recipes

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Oven Barbecued Brisket

http://www.eatingwell.com/recipes/oven_barbecued_brisket.html

From EatingWell:  October/November 2006

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

12 servings | Active Time: 30 minutes | Total Time: 12 hours (including 8 hours marinating time)

Ingredients

Preparation

  1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
  2. Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
  3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
  4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
  5. Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).

Nutrition

Per serving : 228 Calories; 7 g Fat; 3 g Sat; 3 g Mono; 64 mg Cholesterol; 8 g Carbohydrates; 32 g Protein; 1 g Fiber; 221 mg Sodium; 351 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 4 lean meat

Tips & Notes