Nutritional Info

Nutrition Facts

Serving Size 1 (84g)

Calories 36
Calories from Fat 8 (23%)
Amount Per Serving %DIV
Total Fat 0.9g 1%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 3.4mg 1%
Sodium 29.9mg 1%
Potassium 354.4mg 8%
Total Carbohydrate 5.4g 2%
Dietary Fiber 1g 4%
Sugars 2.9g
Protein 1.9g 4%

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Recipe Description
A slow roasted barbecued brisket that's delicious.
Prep time
30 min
Cook time
3 hr 35 min
Ready In
4 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
4 1/2 Pound(lb)  fresh beef brisket, trimmed
1   medium onion, cut into quarters
1   large carrot, peeled and cut into 1 1/2 inch pieces
1   bay leaf
1 Teaspoon(t)  whole black peppercorn
1/4 Teaspoon(t)  whole allspice
2 Tablespoon(T)  water
1 Tablespoon(T)  vegetable oil
1   large onion, finely chopped
3 Clove(clv)  garlic, finely chopped
2 Tablespoon(T)  fresh ginger, minced and peeled
1 Teaspoon(t)  cumin, ground
14 1/2 Ounce(oz)  tomatoes in puree, chopped
12 Ounce(oz)  chili sauce
1/3 Cup(c)  cider vinegar
2 Tablespoon(T)  light molasses
2 Tablespoon(T)  brown sugar
2 Teaspoon(t)  dry mustard
1 Tablespoon(T)  cornstarch

Preparation

To prepare brisket:  In 8 quart Dutch oven, place brisket, onion, carrot, bay leaf, peppercorns, allspice, and enough water to cover. Heat to boiling over high heat.  Reduce heat, then cover and simmer until meat is tender, about 3 hours. Meanwhile, prepare chunky BBQ sauce: In non sti, make aheadck 12 inch skillet, heat oil over medium heat.  Add onion and cook, stirring occasionally, until tender, about 10 minutes.  Add garlic and ginger. Cook, stirring 1 minute.  Stir in cumin and cook 1 minute.  Stir in tomatoes with their puree, chili sauce, vinegar, molasses, brown sugar, and dry mustard. Heat to boiling over high heat.  Reduce heat and simmer, stirring occasionally, 5 minutes. Meanwhile, in cup, blend cornstarch and water until smooth.  Stir cornstarch mixture into sauce.  Heat to boiling, stirring and boil for 1 minute.  Cover and refrigerate sauce if not using right away. When brisket is done, transfer to platter.  If not serving right away, cover and refrigerate until ready to serve. Prepare the grill:  Place brisket on grill (preferably one with a cover).  Cover and cook over medium heat for 10 minutes.  Turn brisket and cook 5 minutes longer.  Spoon 1 cup barbecue sauce on top of brisket. Cook until brisket is heated through, about 5 minutes.  (Do not turn brisket after topping with sauce.)  Reheat remaining sauce in small saucepan on grill.  Slice brisket thinly across the grain and serve with sauce.

Additional notes

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Barbecued Beef Brisket
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