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Barbecued Brisket

Barbecued Brisket
For a mouthwatering main dish to star in a summer meal, this brisket can't be beat. Baked slowly, the meat gets nice and tender and picks up the sweet and tangy flavor of the barbecue sauce.—Page Alexander, Baldwin City, Kansas
6-8 ServingsPrep: 1-1/4 hours Bake: 3 hours

Ingredients

  • 1 fresh beef brisket (3 to 4 pounds)
  • 1-1/4 cups water, divided
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 cup ketchup
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Liquid Smoke, optional

Directions

  • Place brisket in a large Dutch oven. Add 1/2 cup water. Cover and
  • bake at 325° for 2 hours.
  • Meanwhile, in a small saucepan, saute onion and garlic in oil until
  • tender. Add the ketchup, vinegar, lemon juice, brown sugar,
  • Worcestershire sauce, cornstarch, paprika, chili powder, salt,
  • pepper and remaining water. Simmer, uncovered, for 1 hour, stirring
  • occasionally.
  • Add Liquid Smoke; mix well. Drain drippings from Dutch oven. Pour
© Taste of Home 2013

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Barbecued Brisket (continued)

Directions (continued)

  • sauce over meat. Cover and bake 1 hour longer or until meat is
  • tender. Yield: 6-8 servings.
Nutrition Facts: 1 serving equals 287 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 536 mg sodium, 15 g carbohydrate, trace fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013