Barbecue-Style Braised Beef Brisket

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junio 18, 2015

Perfectly suited for a casual gathering, the Southern flavours of onion and sarsaparilla linger in this relaxed roast. Marinade ahead and then slow cook in the oven. It’s easy hands-off cooking!
[timer length=210]210 Minutes[/timer]

  • Prep: 25 mins
  • Cook: 3 hrs 30 mins
  • 25 mins

    3 hrs 30 mins

    3 hrs 55 mins

  • Productos: 12 Servings


2 heads garlic

1 can (355 mL) root beer

¼ cup (50 mL) Worcestershire sauce

¼ cup (50 mL) red wine vinegar

1 large onion

¼ cup (50 mL) packed brown sugar

¼ cup (50 mL) liquid honey

1 tbsp (15 mL) dry mustard

1 tsp (5 mL) freshly ground pepper

½ tsp (2 mL) salt

4 lb (1.81 kg) Beef Brisket Pot Roast (Double/Point/Second Cut portion NOT thinner First Cut portion)


Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic into large sealable freezer bag; stir in root beer, Worcestershire sauce, vinegar, onion, sugar, honey, mustard, pepper and salt.

Pierce roast all over with fork and place in marinade, turning to coat well. Seal bag and refrigerate for 24 hours or up to 2 days, turning occasionally.

Transfer meat and marinade into a Dutch oven or heavy roasting pan; bring to boil on stove-top. Cover tightly and transfer to a 325°F (160°C) oven. Cook, turning roast every hour, until fork tender, about 3 hours. Remove roast to carving board, skim fat from sauce and boil until thickened, about 30 minutes. Thinly slice warm roast across the grain and serve with sauce.

Excellent source of iron (26% DV), 236 mg sodium.


Información nutricional

Proteínas31 g
Grasas Totales11 g
Total Carbohydrates19 g