Oven Barbecued Brisket
Recipe from EatingWell

A relatively inexpensive cut of meat, a brisket needs to tenderize overnight before it's baked. Here we use a full-flavored, smoky barbecue dry rub, then it's slowly baked and basted. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "point cut." It may be worth calling ahead to make sure your supermarket or butcher has one on hand.

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  • 2   
    medium shallots, minced
  • 2   
    cloves garlic, minced
  • 4   teaspoons 
    chili powder
  • 4   teaspoons 
    smoked paprika or Hungarian paprika
  • 2   teaspoons 
    ground cinnamon
  • 2   teaspoons 
    dried oregano
  • 1   teaspoon 
    kosher salt
  • 4   pounds 
    first-cut brisket, (or flat-cut), trimmed of fat
  • 1/4  cup 
    Worcestershire sauce
  • 1  14  ounce can 
    no-salt-added diced tomatoes
  • 1/4  cup 
    packed dark brown sugar
  • 1/4  cup 
    cider vinegar
Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.
Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees F.
Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth.
After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).

MAKE AHEAD TIP: Bake, let the sliced brisket cool in the sauce for 1 hour, cover with foil and refrigerate for up to 3 days or freeze for up to 1 month. Reheat, covered, in a preheated 350 degrees F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reheating.
Nutrition information
Per Serving: cal. (kcal) 228, Fat, total (g) 7, chol. (mg) 64, sat. fat (g) 3, carb. (g) 8, Monosaturated fat (g) 3, fiber (g) 1, pro. (g) 32, vit. A (IU) 728.85, sodium (mg) 221, Potassium (mg) 351, iron (mg) 3.6, Other Carb () 0.5, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet
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