- Prep Time
- 10 mins
- Total Time
- 3 h 50 m
- Serves
- 8
Ingredients
- 1/2 tsp
- salt
- 2 mL
- 1 tsp
- dried oregano
- 5 mL
- 1 tsp
- ground cumin
- 5 mL
- 1 tsp
- smoked paprika
- 5 mL
- 1/4 tsp
- dried chili flakes
- 1 mL
- 3 lb
- beef brisket (or two pieces 1 1/2 lb/750 g each)
- 1.5 kg
- 1 tsp
- canola oil
- 5 mL
- 3
- onions, sliced
- 0
- 6 cloves
- garlic, peeled, whole
- 0
- 1 can
- de-alcoholised beer
- 355 mL
- 1 cup
- sweet onion chipotle bbq sauce
- 250 mL
- 1 tbsp
- red wine vinegar
- 15 mL
- 1 tbsp
- whole grain Dijon prepared mustard
- 15 mL
Method
Step 1
In a small bowl, combine the salt, oregano, cumin, paprika and chili flakes. Rub spice mixture all over the meat.
Step 2
Preheat oven to 350°F (180°C). In a Dutch oven, heat oil over medium-high heat. Lightly brown the meat on both sides. Lift the meat to place onions and garlic beneath it.
Step 3
In a bowl, mix the beer, 1 cup (250 mL) water, barbecue sauce, vinegar and mustard and pour over the meat. Cover the pot and place in the oven to braise about 3 hours. Turn the meat over about halfway through the cooking time, after about 2 1/2 hours, begin to check the tenderness of the meat. When it is tender, turn the meat over again and cook uncovered about 30 min. to brown. Remove the meat from the pot and keep warm. Skim fat from the gravy and spoon over the sliced meat. Serve with mashed potatoes and cooked vegetables or salad.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 240
- Fat:
- 7 g
- Saturated Fat:
- 2 g
- Carbs:
- 9 g
- Fibre:
- 1 g
- Sugar:
- 5 g
- Cholesterol:
- 70 mg
- Protein:
- 35 g
- Sodium:
- 330 mg
