Southwestern Beef Brisket Recipe

Southwestern Beef Brisket Recipe photo by Taste of Home

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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.

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Diabetic Friendly

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Southwestern Beef Brisket Recipe

Prep: 15 min. Bake: 3 hours + standing

Yield: 10-12 Servings

15 180 195

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 or cook over high heat to reduce and thicken. Yield: 10-12 servings.

Nutritional 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.

Originally published as Southwestern Beef Brisket in Country October/November 1991, p47