Sweet and Sour BBQ Brisket |
|
 |
Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 12 |
|
Delicious brisket for Passover, Rosh Hashana, or anytime of the year. The first time I made this for a large group anticipating a lot of leftovers to freeze. Everyone ate so much that I didn't have anything left! Ingredients:
3 onions, diced |
4 1/2-5 lbs beef brisket, well-trimmed |
3 cloves garlic, chopped |
1 teaspoon paprika |
1 cup salsa |
3 tablespoons honey |
2 tablespoons lemon juice |
Directions:
1. Line a large roasting pan with foil.
2. Spray with non-stick spray.
3. Place onions in pan.
4. Place brisket on top of onions and rub with garlic and paprika.
5. Combine remaining ingredients and spread mixture over brisket.
6. Marinate brisket for 1 hour at room temperature or overnight in refrigerator.
7. (I always marinate overnight.) Preheat over to 325 degrees F.
8. Cook covered for about 45 minutes per pound until meat is fork-tender.
9. Uncover meat for the last hour and baste occasionally.
10. Cool and separate juices to put in a jar.
11. Refrigerate brisket and juices overnight, if possible.
12. Discard congealed fat from juices.
13. Slice brisket and trim away fat.
14. Reheat brisket in pan juices.
|
|