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

Southwestern Beef Brisket Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 3 hours + standing
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 3 hours + standing
MAKES: 10-12 servings

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)

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.

Directions

  1. 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.
Originally published as Southwestern Beef Brisket in Country October/November 1991, p47

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.

This recipe pairs well with a light red wine.

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