Oven-Barbecued Brisket

  • Active Time 30m
  • Total Time 12h

12 servings

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it’s baked. Here we use a full-flavored, smoky barbecue dry rub, then it’s slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

Make Ahead Tip: Bake, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 days or freeze for up to 1 month. Reheat, covered, in a preheated 350 degrees F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reheating.

ingredients

  • 2 medium shallots, minced
  • 2 cloves garlic, minced
  • 4 teaspoons chili powder
  • 4 teaspoons smoked paprika or Hungarian paprika
  • 2 teaspoons ground cinnamon
  • 2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 4 pounds first-cut brisket (or flat-cut), trimmed of fat
  • 1/4 cup Worcestershire sauce
  • One 14-ounce can no-salt-added diced tomatoes
  • 1/4 cup packed dark brown sugar
  • 1/4 cup cider vinegar

directions

Combine the shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9 x 13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.

Pour the Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees F.

Bake the brisket, covered, for 2 hours. Meanwhile, blend the tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.

After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.

Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7448

nutrition information per serving

228 calories; 7g total fat; 3g total saturated fat; 64mg cholesterol; 221mg sodium; 8g carbohydrates; 1g fiber; 32g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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