Post by JJ Judkins on Mar 19, 2012 22:12:08 GMT -6
Barbecued Brisket
4 Tbsp olive oil
3 garlic cloves, minced
1 1/2 tsp salt
1 tsp freshly ground black pepper
4 lb flat cut brisket (to 5 lb) fat trimmed
4 large onions, thinly sliced
1 1/2 cups ketchup
2 cups tomato puree
1 tsp Tabasco hot sauce
1/2 cup firmly packed light brown sugar
1/4 cup molasses
1/4 cup Dijon mustard
Combine 2 tablespoons of the oil, the garlic, salt, and pepper together
in a small bowl. Rub the mixture all over the brisket.
Heat the remaining 2 tablespoons oil in a large skillet over high heat.
Add the meat and brown on all sides. Transfer the brisket to the
insert of a 5 to 7 quart slow cooker. Add the onions to the same skillet over
medium-high heat and saute until the onions begin to soften, 5 to 7 minutes.
Add the remaining ingredients to the skillet and stir to combine.
Transfer the contents of the skillet, lifting the meat, and evenly
distribute it in the cooker. Cover and cook on high for 4 to 5hours or
on low for 8 to 10 hours.
Remove the meat from the slow cooker, cover with aluminum foil,and
allow to rest for 15 minutes. Skim off any fat from the sauce,pour the
sauce into a saucepan, and boil to reduce and concentrate the flavor,
about 10 minutes.
Taste the sauce and adjust the seasonings. Slice the meat at an angle
across the grain and transfer back to the slow cooker.
Pour the sauce over the meat and leave in the cooker set on low until
ready to serve, for up to 4 hours.
Serves 6 to 8.
Per Serving (excluding unknown items): 676 Calories; 28g Fat (36.6%
calories from fat); 57g Protein; 51g Carbohydrate; 4g Dietary Fiber;
161mg Cholesterol;
1680mg Sodium.
Exchanges: 0 Grain(Starch); 8 Lean Meat; 2 Vegetable; 1 1/2 Fat;2 1/2
Other Carbohydrates.
NOTES : Cooker: 5 to 7-quart
Time: High for 4 to 5 hours or Low for 8 to 10 hours
4 Tbsp olive oil
3 garlic cloves, minced
1 1/2 tsp salt
1 tsp freshly ground black pepper
4 lb flat cut brisket (to 5 lb) fat trimmed
4 large onions, thinly sliced
1 1/2 cups ketchup
2 cups tomato puree
1 tsp Tabasco hot sauce
1/2 cup firmly packed light brown sugar
1/4 cup molasses
1/4 cup Dijon mustard
Combine 2 tablespoons of the oil, the garlic, salt, and pepper together
in a small bowl. Rub the mixture all over the brisket.
Heat the remaining 2 tablespoons oil in a large skillet over high heat.
Add the meat and brown on all sides. Transfer the brisket to the
insert of a 5 to 7 quart slow cooker. Add the onions to the same skillet over
medium-high heat and saute until the onions begin to soften, 5 to 7 minutes.
Add the remaining ingredients to the skillet and stir to combine.
Transfer the contents of the skillet, lifting the meat, and evenly
distribute it in the cooker. Cover and cook on high for 4 to 5hours or
on low for 8 to 10 hours.
Remove the meat from the slow cooker, cover with aluminum foil,and
allow to rest for 15 minutes. Skim off any fat from the sauce,pour the
sauce into a saucepan, and boil to reduce and concentrate the flavor,
about 10 minutes.
Taste the sauce and adjust the seasonings. Slice the meat at an angle
across the grain and transfer back to the slow cooker.
Pour the sauce over the meat and leave in the cooker set on low until
ready to serve, for up to 4 hours.
Serves 6 to 8.
Per Serving (excluding unknown items): 676 Calories; 28g Fat (36.6%
calories from fat); 57g Protein; 51g Carbohydrate; 4g Dietary Fiber;
161mg Cholesterol;
1680mg Sodium.
Exchanges: 0 Grain(Starch); 8 Lean Meat; 2 Vegetable; 1 1/2 Fat;2 1/2
Other Carbohydrates.
NOTES : Cooker: 5 to 7-quart
Time: High for 4 to 5 hours or Low for 8 to 10 hours