Hannaford homepage
Close

Print This Recipe

Barbecued Brisket with Kansas City-Style Barbecue Sauce

Avreage Rating

null

Get Ready

Servings: Serves 8

Cook Time: 240 minutes

Prep Time: 45 minutes

Ingredients

Barbecued Brisket with Kansas City-Style Barbecue Sauce
2 each Onions, peeld, cut in half and thinly sliced
3 each Cloves garlic, minced
1 cup Water
2 teaspoon Kosher salt
1 teaspoon Paprika
1 teaspoon Black pepper, ground
4 lb Beef brisket, flat-cut
28 oz Canned tomatoes, crushed
11/3 cup Brisket braising liquid
2 cup Ketchup
2/3 cup Molasses
3 tablespoon Cider vinegar
1/2 teaspoon Onion powder
1/4 teaspoon Garlic powder
1/8 teaspoon Cinnamon, ground
1/8 teaspoon Ground allspice
1/8 teaspoon Cayenne pepper

Directions

To mimic the flavor and texture of brisket smoked low and slow, which can take 10 hours or more, the meat is braised in the oven until it's fork tender, then finished on the grill. Serve with traditional sides, such as potato salad and a carrot or cabbage slaw, and offer soft rolls or bread for mopping up extra sauce.
1. Preheat oven to 400 degrees F.
2.Prepare brisket. Place onions, garlic, and water in a large (6-quart) Dutch oven or stockpot. Rub salt, paprika, and pepper all over brisket, then place meat on top of onions. Pour tomatoes over meat. Cover pot with a tight-fitting lid or two layers of foil and place in oven. Cook for 15 minutes. Reduce heat to 325 degrees F and cook for 2 3/4 to 3 hours or until a kitchen fork easily pierces the meat. (Brisket can be made up to three days ahead.
3.Cool uncovered; then cover and refrigerate. Cooked brisket can be frozen, wrapped tightly in plastic wrap and an outer layer of foil, for up to a month.)
4. Transfer meat to a plate. Spoon fat from surface of braising liquid. (If meat has been refrigerated, it's easy to skim off congealed fat.) Reserve 1 1/3 cups of braising liquid and discard the rest.
5. In the same pot, prepare barbecue sauce. Combine 1 1/3 cups of reserved braising liquid or tomato sauce, ketchup, molasses, vinegar, onion powder, garlic powder, cinnamon, allspice, and cayenne pepper. Bring sauce to a boil. Lower heat and simmer, stirring occasionally, for 20 minutes or until flavors are blended. Taste for seasoning. (Sauce can be made ahead; reheat before serving.)
6. Preheat grill to medium. Have brisket at room temperature. Grill brisket at room temperature. Grill brisket for 5 to 10 minutes per side or until heated through and lightly charred. Transfer brisket to a cutting board and slice it across the grain into thin slices. Place brisket on a platter and spoon some of the barbecue sauce over it. Serve remaining sauce in a separate bowl.
Hannaford fresh Magazine, July - August 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 617 kcal (30%)
Calories from Fat 405 kcal (0%)
Total Fat 45 g (69%)
Saturated Fat 22 g (110%)
Cholesterol 123 mg (41%)
Sodium 4036 mg (168%)
Total Carbohydrates 51 g (17%)
Dietary Fiber 10 g (40%)
Protein 45 g (75%)
Vitamins
Vitamin A 716 IU (14%)
Vitamin C 83 mg (138%)
Minerals
Calcium 108 mg (2%)
Iron 18 mg (30%)

send to printer

loading