Spiced Beef Brisket with Smokey BBQ Sauce (Texas)
- Level: Easy
- Yield: 4 to 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 762
- Total Fat
- 56
- Saturated Fat
- 22
- Carbohydrates
- 18
- Dietary Fiber
- 4
- Sugar
- 11
- Protein
- 47
- Cholesterol
- 231
- Sodium
- 1004
- Total: 4 hr 15 min
- Active: 15 min
Ingredients
Rub:
2 tablespoons dark brown sugar
2 tablespoons chili powder
2 teaspoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
One 14.5-ounce can beef broth
One 3- to 3 1/2-pound beef brisket
Smokey BBQ Sauce:
2 cloves garlic, smashed and peeled
1 stick celery, coarsely chopped
1 medium onion, coarsely chopped
One 14.5-ounce can crushed tomatoes
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon smoked paprika
2 teaspoons chili powder
1/2 teaspoon kosher salt
Directions
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F.
- For the rub: In small bowl, combine the sugar, chili powder, smoked paprika, salt and pepper.
- Pour the beef broth into a 9- by 13-inch baking dish. Using a paring knife, score the surface of the meat all over. Massage the rub into the meat. Cover the dish tightly with foil and roast until very tender, 3 1/2 to 4 hours, adding water 1/2 cup at a time if the roasting juices start to dry up.
- For the sauce: In a food processor, combine the garlic, celery, onion, tomato sauce, vinegar, maple syrup, mustard, smoked paprika, chili powder and salt. Blend for 1 to 2 minutes until smooth, scraping the side of the food processor bowl as needed with a spatula. Transfer the sauce to a medium saucepan. Bring the mixture to a simmer over medium heat. Cook, stirring occasionally, until thick, about 30 minutes.
- Brush 1/3 cup of the sauce over the surface of the brisket.
- Slice the brisket into 3/4-inch pieces and arrange on a serving platter. Serve the extra sauce alongside.