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Texas Beef Brisket
Yield: 1 brisket (about 8 servings)
Source: The New Family Cookbook for People with Diabetes
Sauce Ingredients:
1-1/2 cups finely chopped onions
2 cloves garlic, minced
2 tablespoons prepared mustard
2 packed tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1/4 cup light soy sauce
1/4 cup dry red wine
1 tablespoon mol***es
Remaining Ingredients:
One 3-pound center-cut beef brisket, well trimmed
DIRECTIONS
Preheat the oven to 325 degrees F. Place a 24-inch length of 18-inch-wide heavy-duty aluminum foil in a 13x9-inch baking pan. Combine all the sauce ingredients in a medium bowl.
Place the brisket in the center of the foil. Pour the sauce over the meat. Bring the ends of the foil together; fold over and continue folding down to the top of meat. Fold the sides up to make a neatly sealed package.
Bake 3 to 3-1/2 hours, or until the meat is tender. Remove from the oven. Trim the excess fat and thinly slice the meat across the grain.
Skim the excess fat from the sauce with a spoon or fat-separator. Serve the defatted gravy over the meat.
Nutritional Information Per Serving (About 1/8 of recipe):
Calories: 261, Fat: 10 g, Cholesterol: 92 mg, Sodium: 444 mg,
Carbohydrate: 10 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 30 g
Diabetic Exchanges: 1/2 Starch, 4 Lean Meat
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Mechele
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let me know how it is.
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