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Barbecued Brisket

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Recipe

 

Yield

8 servings

Prep

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Cook

3 hrs

Ready

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Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 pounds beef brisket
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon garlic
minced
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4 medium onions
thinly sliced
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2 cups water
divided
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16 ounces tomato sauce
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½ cup onions
chopped
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¼ cup worcestershire sauce
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¼ cup butter
melted
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2 tablespoons lemon juice
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2 tablespoons vinegar
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2 teaspoons chili powder
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1 teaspoon garlic
minced
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teaspoon red hot pepper sauce
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3 tablespoons cornstarch
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Ingredients

Amount Measure Ingredient Features
2.7 kg beef brisket
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5 ml salt
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2.5 ml black pepper
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5 ml garlic
minced
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4 medium onions
thinly sliced
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473 ml water
divided
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462.4 ml/g tomato sauce
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118 ml onions
chopped
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59 ml worcestershire sauce
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59 ml butter
melted
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3E+1 ml lemon juice
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3E+1 ml vinegar
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1E+1 ml chili powder
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5 ml garlic
minced
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0.6 ml red hot pepper sauce
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45 ml cornstarch
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 553g (19.5 oz)
Amount per Serving
Calories 130868% from fat
 % Daily Value *
Total Fat 99g 152%
Saturated Fat 40g 200%
Trans Fat 0g
Cholesterol 329mg 110%
Sodium 672mg 28%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 9%
Sugars g
Protein 170g
Vitamin A 11% Vitamin C 27%
Calcium 7% Iron 53%
* based on a 2,000 calorie diet How is this calculated?
 

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