Oven Barbecued Brisket

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Prep Time:
0 mins
Total Time:
12 hr

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Filed Under: Beef, American, Easy, Healthy, Dinner, Entertaining

Provided By: EatingWell

Ingredients

Serves: Update

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

Directions

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).

about this recipe

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.

Oven Barbecued Brisket

By EatingWell Published: 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. 0 stars based on Prep time: 0 mins Total time: 12 hr Yield: 12 Serves Serving size: 12 Calories 228Calories from fat 63% Daily Value*Total Fat7gm10.77% Saturated Fat 3gm15.0% Mono Unsaturated Fat 3gmCholesterol 64mg21.33%Sodium 221mg9.21%Total Carbohydrates 8gm2.67% Fiber 1gm4.0%Protein 32gm64.0% Vitamin A**Vitamin C**Iron** 2medium shallots, minced 2garlic, minced 4chili powder 4smoked paprika or Hungarian paprika 2ground cinnamon 2dried oregano 1kosher salt 4first-cut brisket (or flat-cut), trimmed of fat 1/4Worcestershire sauce 1no-salt-added diced tomatoes 1/4packed dark brown sugar 1/4cider vinegar Directions:

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.

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Nutrition Facts
Servings Per Recipe 12
Amount Per Serving
Calories 228	Calories from fat 63
% Daily Value*
Total Fat7gm	10.77%
Saturated Fat 3gm	15.0%
Mono Unsaturated Fat 3gm
Cholesterol 64mg	21.33%
Sodium 221mg	9.21%
Total Carbohydrates 8gm	2.67%
Fiber 1gm	4.0%
Protein 32gm	64.0%
Vitamin A	**
Vitamin C	**
Iron	**