Slow cook, then grill.
Preheat oven to 400?. Prepare brisket by trimming fat. place onions, garlic and water in a large dutch oven or stock pot. Rub salt, paprika, and pepper on brisket, then place on top of onions Pour tomatoes over meat. Cover pot with a tight fitting lid and place in oven. Cook for 15 minutes. Reduce heat to 325? and cook 2? to 3 hours or until a fork easily pierces the meat (Can be done up to 3 days ahead). Cool meat uncovered, then cover and refrigerate. Can be frozen for up to a month. Transfer meat to a plate. Spoon fat from top of braising liquid and reserve 1 1/3 cups. In the same pot, prepare bbq sauce. combine the reserved liquid with the rest of the sauce ingredients. Bring to a boil and then simmer stirring occasionally, for 20 or until flavors are blended. Can be made ahead. Preheat grill and have brisket at room temperature. Grill brisket 5-10 minutes or until heated through. Serve with sauce on it and as a side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (543g) | ||
Recipe Makes: 8 | ||
|
||
Calories: 801 | ||
Calories from Fat: 397 (50%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 44.1g | 59 % | |
Saturated Fat 18.5g | 92 % | |
Monounsaturated Fat 18.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 179.2mg | 55 % | |
Sodium 1285.7mg | 44 % | |
Potassium 1248.8mg | 33 % | |
Total Carbohydrate 33.2g | 10 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 31g | ||
Protein 66.7g | 95 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 801
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.