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.

Makes 12 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 12 hours (including 8 hours marinating time)

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 228 calories; 7 g fat (3 g sat, 3 g mono); 64 mg cholesterol; 8 g carbohydrate; 32 g protein; 1 g fiber; 221 mg sodium; 351 mg potassium.

Nutrition bonus: Zinc (53% daily value), Iron (20% dv), Vitamin A (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 4 lean meat

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.

I made this with a 4 pound brisket from Sam's. I cut off the fat and prepared it in my electric skillet, just for kicks. It turned out to be delicious, but I had to keep adding liquid, even though the recipe called for none. I thought that weird. After the leftover brisket cooled, I sliced it thin on my electric slicer, and it was even better the second time. I highly recommend this recipe. Just watch that it doesn't cook dry. Maybe in the oven it wouldn't.

Anonymous, The Villages, FL

Don't make the same mistake I made - be sure and get a brisket that is NOT already "corned". The corned briskets are already soaked in brine and come with their own seasoning packet. Even though the brisket I bought was salty, the sauce in this recipe alone was worth the effort.

Anonymous, San Diego, CA

I have never made (or even HAD) brisket before but boy was this good! It had a wonderful smoky barbecuey taste and after 3 1/2 hours cooking made the whole house smell great! I doubled the seasoning and sauce ingredients and ended up with more than a quart of sauce! (so I don't think I would double them again) The meat was lean, tender and very tasty with the braising sauce over it.

Linda, Marlton, NJ

I was quite surprised, it really did get fork tender. And the BBQ sauce was quite tasty. I will be making this one again, and I can even see serving it to company.

Anonymous, Ann Arbor, MI