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Add a photoServings: 6
Ingredients
- 1 x SALT AND PEPPER TO TASTE
- 1 x BEEF BRISKET *
- 1 x MEDIUM ONION, DICED
- 3 x CLOVES OF GARLIC **
- 1 x JALAPENO PEPPER ***
- 2 c. BARBEQUE SAUCE ****
- 1/4 c. WHITE VINEGAR
- 1/4 c. WORCESTERSHIRE SAUCE
- 2 Tbsp. BROWN SUGAR
- 1 tsp SALT
- 2 Tbsp. SMOKE FLAVORING
Directions
- * 4 - 5 Pound BEEF BRISKET, FAT TRIMMED** 3 CLOVES GARLIC, CRUSHED Or possibly USE 3/8 Tsp. GARLIC Pwdr*** PEPPER SHOULD BE Chopped WITH STEM AND SEEDS REMOVED**** USE MESQUITE, HICKORY Or possibly SMOKE FLAVORED BARBEQUE SAUCE SALT AND PEPPER THE BRISKET. IN A LARGE DUTCH OVEN, SEAR THE MEAT ON ALL SIDES, OVER HIGH HEAT. REDUCE HEAT AND Add in Sufficient WATER TO COVER THE MEAT.
- Add in ONION, GARLIC AND JALAPENO. BRING TO A BOIL. LOWER HEAT AND SIMMER, COVERED FOR 2 Hrs. REMOVE THE MEAT AND RESERVE THE LIQUID. PREHEAT THE OVEN 250 DEG. F. RETURN BRISKET TO POT. COMBINE BARBEQUE SAUCE, VINEGAR, WORCESTERSHIRE SAUCE, BROWN SUGAR, SALT AND SMOKE FLAVORING. POUR Mix OVER MEAT. COVER AND BAKE FOR 4 Hrs. WHILE BRISKET IS COOKING PLACE RESERVED LIQUID IN A SAUCE PAN AND REDUCE BY 2/3 OVER MEDIUM HIGH HEAT. SET ASIDE AND KEEP Hot. REMOVE BRISKET FROM POT AND LET STAND FOR 15 Min BEFORE SLICING. POUR REDUCE LIQUID OVER THE SLICED BRISKET AND SERVE.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 6 servings | |
| Calories 163 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.28g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1435mg | 60% |
| Potassium 312mg | 9% |
| Total Carbs 39.13g | 10% |
| Dietary Fiber 0.9g | 3% |
| Sugars 28.14g | 19% |
| Protein 0.3g | 0% |
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