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Braised Brisket of Beef |
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Serves: 12
Print this Recipe
Prep time: 20 minutes (ready in 11 hours 30 minutes) - Yield: 12 servings
1 (3-pound) beef brisket (not corned-style)
1 1/2 cups white wine vinegar
1/4 cup firmly packed brown sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1 (12-ounce) bottle chili sauce
2 medium onions, thinly sliced
1. Place brisket in resealable food storage plastic bag or 3-quart casserole, cutting meat in half if necessary to fit. In medium bowl, combine vinegar, brown sugar, basil, salt and chili sauce; blend well. Pour over brisket; turn to coat. Seal bag or cover dish. Refrigerate 8 hours or overnight, turning once.
2. Heat oven to 325°F. Place brisket and marinade in Dutch oven or 3-quart casserole. Place onions over top; cover. Bake at 325°F. for 2 hours, basting twice with marinade.
3. Remove cover; bake an additional 1 hour or until beef is tender, basting frequently. Let stand 10 minutes.
4. To serve, thinly slice across grain of beef; arrange on serving platter. With slotted spoon, place onions over beef. Discard cooking liquid.
Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 200 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 55 mg 18% * Sodium: 510 mg 21% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 1 g 2% * Sugars: 10 g * Protein: 18 g * Vitamin A: 8% * Vitamin C: 6% * Calcium: 0% * Iron: 10% * Dietary Exchanges: 1 Fruit, 2 1/2 Lean Meat or 1 Carbohydrate, 2 1/2 Lean Meat
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Cook's Note: Rest the Roast
Cook's Note: Carving a Rib Roast
Cook's Note: Gravy Tip
Cook's Note: Checking for Doneness
Cook's Note: Slicing a Roast
Timetable for Broiling Steak
Cook's Note: Marinate for Flavor and Tenderness
Five Popular Steaks
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Grilling Steak
Timetable for Grilling Steak
Cook's Note: Well Done is Done Well
Cook's Note: Lighten Up
Cook's Note: Freezing Meat
Timetable for Roasting Veal
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