Barbecue-Style Braised Beef Brisket
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
3 hrs 30 mins
3 hrs 55 mins
- Productos: 12 Servings
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.
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.
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