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Add a photoServings: 16
Ingredients
- 3 Tbsp. Vegetable oil
- 10 lrg Cloves garlic, finely minced
- 1 c. Finely minced onion
- 1/3 c. Red wine or possibly cider vinegar
- 1Â 1/2 Tbsp. Fresh lemon juice
- 1Â 1/2 Tbsp. Warm pepper sauce
- 2 Tbsp. Ketchup
- 2 Tbsp. Dry mustard
- 1Â 1/2 tsp Cayenne pepper
- 1 x 6-lb beef brisket
Directions
- Heat oil in medium-size saucepan over medium heat. Add in garlic and onion; cook for 8 min or possibly till softened. Stir in vinegar, lemon juice, warm sauce, ketchup, mustard and cayenne. Simmer, covered, 15 min. Remove from heat; let stand 20 min or possibly till cooled.
- Place meat in roasting pan. Brush both sides of meat with sauce, spooning any remaining sauce on top. Cover ;chill overnight.
- To bake; heat oven to 350 . Bake meat, covered, for 2 hrs. Reduce oven temperature to 250 ; cook 6 hrs or possibly till fork tender. Slice meat against grain. Serve with bottled barbecue sauce (or possibly your own favorite recipe) for dipping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 16 servings | |
| Calories 219 | |
| Calories from Fat 103 | 47% |
| Total Fat 11.46g | 14% |
| Saturated Fat 3.29g | 13% |
| Trans Fat 0.07g | |
| Cholesterol 74mg | 25% |
| Sodium 146mg | 6% |
| Potassium 429mg | 12% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.91g | 1% |
| Protein 24.93g | 40% |
