Barbecued Brisket

Serves: 13
Total Calories: 367


1 (8- to 10-pound) beef brisket
1 cup dry white wine
1 cup water
2 tablespoons dried minced onion
1 (14-ounce) bottle ketchup
3/4 cup light brown sugar
1/2 cup red wine vinegar
1 1/2 cups water
1/2 cup lemon juice
1/4 cup prepared mustard
2 tablespoons Worcestershire sauce
1 tablespoon light soy sauce
2 cloves garlic, run through a garlic press
1 teaspoon ground black pepper
1/2 cup chopped green chili
1 medium-size yellow onion, minced
1 tablespoon chopped cilantro
Tabasco to taste


Put brisket in a baking pan with wine, water, and onions. Cover with tin foil and bake in 250° oven overnight (10–12 hours), or until meat is tender. Let meat stand while you make the Sauce. (The meat is easier to slice when slightly cooled.)

Mix all ingredients together in a saucepan and simmer over medium heat for 30 minutes. Slice brisket, pour sauce over slices, and heat in 325° oven for 30 minutes.

Nutritional Facts:

Serves: 13
Total Calories: 367
Calories from Fat: 195

This Barbecued Brisket recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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