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Southwestern Beef Brisket

Southwestern Beef Brisket
This recipe makes the beef so tender that it comes apart with a fork. When served with mashed potatoes and a vegetable, it makes a hearty meal.
10-12 ServingsPrep: 15 min. Bake: 3 hours + standing

Ingredients

  • 1 fresh beef brisket (3 pounds)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1-1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 small onion, chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 to 1/4 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 3 medium sweet red peppers, cut into strips
  • 1-1/2 cups sliced carrots (1-inch chunks)

Directions

  • Season beef with salt and pepper. In a Dutch oven, heat oil; brown
  • beef on both sides. Meanwhile, combine all remaining ingredients
  • except red peppers and carrots. Pour over meat. Cover and bake at
  • 325° for 2 hours. Add red peppers and carrots; bake 1 hour
  • longer or until meat is tender. Remove meat from the pan; allow to
  • stand 15 minutes before cutting. Thicken juices with a little flour
© Taste of Home 2013

2 of 2

Southwestern Beef Brisket (continued)

Directions (continued)

  • or cook over high heat to reduce and thicken. Yield: 10-12 servings.
Nutrition Facts: 1 serving equals 188 calories, 7 g fat (2 g saturated fat), 48 mg cholesterol, 389 mg sodium, 6 g carbohydrate, 2 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 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