Barbecued Brisket
Yield
8 servingsPrep
?Cook
3 hrsReady
?Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
6 | pounds |
beef brisket
|
|
1 | teaspoon |
salt
|
|
½ | teaspoon |
black pepper
|
|
1 | teaspoon |
garlic
minced |
|
4 | medium |
onions
thinly sliced |
|
2 | cups |
water
divided |
|
16 | ounces |
tomato sauce
|
|
½ | cup |
onions
chopped |
|
¼ | cup |
worcestershire sauce
|
|
¼ | cup |
butter
melted |
|
2 | tablespoons |
lemon juice
|
|
2 | tablespoons |
vinegar
|
|
2 | teaspoons |
chili powder
|
|
1 | teaspoon |
garlic
minced |
|
⅛ | teaspoon |
red hot pepper sauce
|
|
3 | tablespoons |
cornstarch
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2.7 | kg |
beef brisket
|
|
5 | ml |
salt
|
|
2.5 | ml |
black pepper
|
|
5 | ml |
garlic
minced |
|
4 | medium |
onions
thinly sliced |
|
473 | ml |
water
divided |
|
462.4 | ml/g |
tomato sauce
|
|
118 | ml |
onions
chopped |
|
59 | ml |
worcestershire sauce
|
|
59 | ml |
butter
melted |
|
3E+1 | ml |
lemon juice
|
|
3E+1 | ml |
vinegar
|
|
1E+1 | ml |
chili powder
|
|
5 | ml |
garlic
minced |
|
0.6 | ml |
red hot pepper sauce
|
|
45 | ml |
cornstarch
|
Directions
Trim excess fat from brisket and place fat side up in a roasting pan. Sprinkle with salt, pepper, and garlic. Place onion slices over meat.
Bake, uncovered, at 350℉ (180℃) for 1½ hours.
Combine 1½ cups water, tomato sauce, and next 8 ingredients; pour over brisket. Cover with aluminum foil and bake 2 hours or until tender, spooning sauce over brisket occasionally.
Transfer brisket to serving platter andpan juices to a saucepan.
Combine cornstarch and remaining ½ cup water. Gradually add to pan juices, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Serve with brisket.