Southwest Beef Brisket Recipe

Southwest Beef Brisket Recipe photo by Taste of Home

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“This is a big favorite, especially for get-togethers on game day. I like to serve it on rolls with three-bean salad and potato or macaroni salad. But you can also serve it over rice. I even like it cold.”—Traci K Wynne, Denver, Pennsylvania

This recipe is:

Diabetic Friendly

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Southwest Beef Brisket Recipe

Prep: 25 min. + marinating Cook: 55 min.

Yield: 8 Servings

25 55 80

Ingredients

1 fresh beef brisket (3 pounds)
1 small onion, finely chopped
1 serrano pepper, seeded and minced
4 teaspoons brown sugar
1 tablespoon chili powder
1 tablespoon cider vinegar
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 teaspoons canola oil
2-1/2 cups water
2 cans (10 ounces each) diced tomatoes and green chilies
1 medium onion, sliced

Directions

Cut brisket in half. In a large resealable plastic bag, combine the chopped onion, serrano pepper, brown sugar, chili powder, vinegar, garlic, salt and cumin. Add the brisket; seal bag and turn to coat. Refrigerate overnight.
In a pressure cooker, brown brisket in oil on all sides. Add the water, tomatoes and sliced onion. Close cover securely according to manufacturer’s directions.
Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 55 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat; allow pressure to drop on its own. Remove beef to a platter; serve with tomato mixture. Yield: 8 servings.

Editor’s Note: This is a fresh beef brisket, not corned beef. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutritional Facts about 5 ounces cooked beef with 3 tablespoons tomato mixture equals 271 calories, 10 g fat (3 g saturated fat), 72 mg cholesterol, 500 mg sodium, 8 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch, 1/2 fat.

Originally published as Southwest Beef Brisket in Taste of Home February/March 2011, p77