Oven-barbecued brisket
7
Points®
Total Time
4 hr 20 min
Prep
20 min
Cook
4 hr
Serves
18
Difficulty
Easy
Look for the first cut—sometimes called the flat cut—when buying brisket for this recipe. It's the leanest option. It may take a couple of days to prepare, but the payoff is well worth it. Simply slice only as much brisket as you need for dinner on the first night. Put the remainder with its sauce in a large baking dish, cover with aluminum foil, and refrigerate for up to 4 days, so you can have this delicious brisket on hand for lunch and dinner any time you need it. And as a bonus, the hunks of meat will be easier to slice the next day and even more flavorful, after chilling.
Ingredients
Uncooked lean and trimmed beef brisket
6 pound(s), divided into two 3-lb pieces
Worcestershire sauce
2 Tbsp
Liquid smoke flavoring
1 Tbsp
Shallot
1 medium, quartered
Canned crushed tomatoes
3½ cup(s), reduced sodium
Unpacked light brown sugar
5 Tbsp
Apple cider vinegar
5 Tbsp
Paprika
3 Tbsp, mild, smoked
Ground coriander
1 Tbsp
Ground allspice
1 tsp
Ground cloves
1 tsp
Dry mustard
1 tsp
Celery seed
½ tsp