Directions:
- Combine shallots, garlic, and chili poweder, paprika, cinnamon, oregano, and salt in a small bowl.
- Rub into both sides of meat. Set the meat in a 9X13 inch baking dish, cover and refrigerate for at least 8 hours or overnight.
- Pour Worcestershire sauce over meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees fahrenheit.
- Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar, and vinegar in a large blender or food processor until smooth.
- After 2 hours, pour the tomatoe mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.
- Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.2 Kcal (1182 kJ) | ||
| Calories from fat | 121.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.5g | 21% | |
|---|---|---|---|
| Cholesterol | 92.82mg | 31% | |
| Sodium | 1716.46mg | 72% | |
| Potassium | 162.95mg | 3% | |
| Total Carbs | 10.34g | 3% | |
| Sugars | 6.69g | 27% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 32.68g | 65% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 148.27 Kcal (621 kJ) | ||
| Calories from fat | 63.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 21% | |
|---|---|---|---|
| Cholesterol | 48.77mg | 31% | |
| Sodium | 901.83mg | 72% | |
| Potassium | 85.61mg | 3% | |
| Total Carbs | 5.43g | 3% | |
| Sugars | 3.52g | 27% | |
| Dietary Fiber | 0.77g | 6% | |
| Protein | 17.17g | 65% | |
| Vitamin C | 1.5mg | 5% | |
| Iron | 1.9mg | 20% | |
| Calcium | 15.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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