Southwestern Beef Brisket

Name: Southwestern Beef Brisket
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 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)

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

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 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.

Nutrition 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.

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