Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30171/
Oven Barbecued Brisket
A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before its baked. Here we use a full-flavored, smoky barbecue dry rub, then its 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.
Yield: 12 servings
Preparation Time: 12 hours (including 8 hours marinating time)
Ingredients
| 2 | medium shallots, minced | ||
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| 2 | cloves | garlic, minced | |
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| 4 | teaspoons | chili powder | |
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| 4 | teaspoons | smoked paprika or Hungarian paprika | |
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| 2 | teaspoons | ground cinnamon | |
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| 2 | teaspoons | dried oregano | |
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| 1 | teaspoon | kosher salt | |
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| 4 | pounds | first-cut brisket (or flat-cut), trimmed of fat | |
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| 1/4 | cup | Worcestershire sauce | |
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| 1 | can | (14 oz.) no-salt-added diced tomatoes | |
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| 1/4 | cup | packed dark brown sugar | |
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| 1/4 | cup | cider vinegar | |
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Nutrition Facts
Yield: 12 servings
Approximate Nutrient Content per serving:
| Calories: | 228 | |
| Calories From Fat: | 63 | |
| Total Fat: | 7g | |
| Saturated Fat: | 3g | |
| Cholesterol: | 64mg | |
| Sodium: | 221mg | |
| Total Carbohydrates: | 8g | |
| Dietary Fiber: | 1g | |
| Protein: | 32g |
Zinc (53% daily value), Iron (20% dv), Vitamin A (15% dv).
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
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.
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).
Price Chopper Recipes
http://www.pricechopper.com/Recipes/Detail/30171/
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