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.
Active Time: 30 minutes |
Total Time: 12 hours (including 8 hours marinating time)
2 medium shallots, minced
2 cloves garlic, minced
4 teaspoons chili powder
4 teaspoons smoked paprika or Hungarian paprika
2 teaspoons ground cinnamon
2 teaspoons dried oregano
1 teaspoon kosher salt
4 pounds first-cut brisket, (or flat-cut), trimmed of fat
1/4 cup Worcestershire sauce
1 14-ounce can no-salt-added diced tomatoes
1/4 cup packed dark brown sugar
1/4 cup cider vinegar
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.
Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.
Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
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.
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).
Per serving :
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
Make Ahead Tip: Bake, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 days or freeze for up to 1 month. Reheat, covered, in a preheated 350°F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reheating.