Southwestern Beef Brisket Recipe
Southwestern Beef Brisket Recipe photo by Taste of Home
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Southwestern Beef Brisket Recipe

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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. —Lois McAtee, Oceanside, California
TOTAL TIME: Prep: 15 min. Bake: 3 hours + standing
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 3 hours + standing
MAKES: 12 servings


  • 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)

Nutritional Facts

1 slice: 188 calories, 7g fat (2g saturated fat), 48mg cholesterol, 389mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.


  1. Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. 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. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally. Yield: 12 servings.
Originally published as Southwestern Beef Brisket in Country October/November 1991, p47

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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