beef brisket or roast with chili sauce
- Number of Servings: 12
Ingredients
1/2 cup apple juice or red wine1/2 cup reduced-sodium tomato sauce1/2 cup diced onions1 tablespoon packed brown sugar1/2 teaspoon ground black pepper1/4 teaspoon salt 4 pounds beef brisket, trimmed of fat1 teaspoon cornstarch2 tablespoons water1 tablespoon minced jalapeno peppers (wear plastic gloves when handling)1/4 teaspoon paprika
1.Preheat the oven to 350°F.
2.Coat a 13" x 9" baking dish with no-stick spray. Add the apple juice or wine, tomato sauce, onions, brown sugar, black pepper, and salt. Mix well. Add the beef. Turn to coat all sides.
3.Cover and bake for 3 hours. Uncover and bake for 20 minutes, or until the beef is tender and no longer pink in the center. Check by inserting the tip of a sharp knife. Transfer to a plate.
4.Place the cornstarch in a small saucepan. Add the water and stir until smooth. Pour the cooking liquid from the baking dish into the saucepan. Add the jalapeno peppers and paprika. Bring to a boil over medium-high heat. Cook, stirring, for 3 to 5 minutes, or until the gravy thickens. Serve with the brisket.
Recipe Notes
To freeze, slice the cooled cooked brisket and pack in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user AZRA637.
2.Coat a 13" x 9" baking dish with no-stick spray. Add the apple juice or wine, tomato sauce, onions, brown sugar, black pepper, and salt. Mix well. Add the beef. Turn to coat all sides.
3.Cover and bake for 3 hours. Uncover and bake for 20 minutes, or until the beef is tender and no longer pink in the center. Check by inserting the tip of a sharp knife. Transfer to a plate.
4.Place the cornstarch in a small saucepan. Add the water and stir until smooth. Pour the cooking liquid from the baking dish into the saucepan. Add the jalapeno peppers and paprika. Bring to a boil over medium-high heat. Cook, stirring, for 3 to 5 minutes, or until the gravy thickens. Serve with the brisket.
Recipe Notes
To freeze, slice the cooled cooked brisket and pack in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 5 minutes, or until hot.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user AZRA637.
Nutritional Info Amount Per Serving
- Calories: 378.5
- Total Fat: 19.1 g
- Cholesterol: 139.4 mg
- Sodium: 107.3 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.2 g
- Protein: 44.8 g
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