Barbecued Brisket

Name: Barbecued Brisket
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 8
Cuisine: Jewish
Ingredients: 1 kgs fresh beef brisket; 2 Tbsps brown sugar; 1 Tbsp canola oil; 1 teaspoon chili powder; 2 teaspoons cornstarch; 3 garlic cloves, minced; 237 milliliters ketchup; 2 Tbsps lemon juice; 0 teaspoons Liquid Smoke, optional; 118 milliliters chopped onion; 1 teaspoon paprika; 0 teaspoons pepper; 3 Tbsps red wine vinegar; 0 teaspoons salt; 296 milliliters water, divided; 1 Tbsp Worcestershire sauce

Barbecued Brisket is a gluten free and dairy free main course. This recipe serves 8. One portion of this dish contains roughly 36g of protein, 14g of fat, and a total of 333 calories. This recipe from Taste of Home requires beef brisket, brown sugar, canolan oil, and lemon juice. It is perfect for Hanukkah. From preparation to the plate, this recipe takes about 4 hours and 15 minutes. It is a reasonably priced recipe for fans of Jewish food. If you like this recipe, take a look at these similar recipes: Barbecued Brisket, Barbecued Brisket, and Tender Barbecued Brisket.

Instructions

Place brisket in a large Dutch oven.

Equipment you will use

Dutch Oven

Add 1/2 cup water. Cover and bake at 325° for 2 hours.

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Water

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Oven

Meanwhile, in a small saucepan, saute onion and garlic in oil until tender.

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Garlic

Onion

Cooking Oil

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Sauce Pan

Add the ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper and remaining water. Simmer, uncovered, for 1 hour, stirring occasionally.

Ingredients you will need

Worcestershire Sauce

Chili Powder

Brown Sugar

Lemon Juice

Corn Starch

Ketchup

Paprika

Vinegar

Pepper

Water

Salt

Add Liquid Smoke; mix well.

Ingredients you will need

Liquid Smoke

Drain drippings from Dutch oven.

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Dutch Oven

Pour sauce over meat. Cover and bake 1 hour longer or until meat is tender.

Ingredients you will need

Sauce

Meat

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Oven

Equipment

Dutch Oven

Oven

Sauce Pan

Ingredients

Servings:

1kgs

fresh beef brisket 2Tbsps

brown sugar 1Tbsp

canola oil 1teaspoon

chili powder 2teaspoons

cornstarch 3

garlic cloves, minced 237milliliters

ketchup 2Tbsps

lemon juice 0teaspoons

Liquid Smoke, optional 118milliliters

chopped onion 1teaspoon

paprika 0teaspoons

pepper 3Tbsps

red wine vinegar 0teaspoons

salt 296milliliters

water, divided 1Tbsp

Worcestershire sauce

Recommended wine: Shiraz, Tempranillo, Zinfandel

Brisket on the menu? Try pairing with Shiraz, Tempranillo, and Zinfandel. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. The Les Alexandrins Syrah with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Les Alexandrins Syrah

Situated between the semi-continental climate of Burgundy and the Mediterranean climate of Provence, the winters are continental: cold, wind and little rain. The summers are Mediterranean: hot with storms and little wind. Thanks to the contrast in the climate, this Syrah reveals intense aromas of red fruit and spices and a beautiful minerality.