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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.

Source: EatingWell Magazine, October/November 2006

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees 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).

Tips

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 reh

Nutrition Facts

233 calories; protein 33.4g; carbohydrates 8.8g; dietary fiber 1.2g; sugars 5.9g; fat 6.4g; saturated fat 2.3g; cholesterol 98.3mg; vitamin a iu 885.8IU; vitamin c 6.5mg; folate 22.6mcg; calcium 50.2mg; iron 4.1mg; magnesium 40.4mg; potassium 609.3mg; sodium 293.3mg; thiamin 0.1mg; added sugar 4g.

1/2 other carbohydrate, 4 lean meat

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