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Ingredientes
- 4 lb center-cut beef brisket, 2" thick trimmed of fat
- 1 sm onion chopped
- 1 Tbsp. oil
- 1/2 c. Worcestershire sauce
- 2 Tbsp. liquid smoke
- 2 Tbsp. soy sauce
- 1 Tbsp. sherry wine vinegar
- 1 tsp cayenne pepper
- 1/2 c. butter
- 1/2 c. ketchup
- 1/2 c. red wine vinegar
- 1 tsp dry mustard
Direcciones
- Cut meat horizontally into 2 (1-inch thick) pcs. Saute/fry onion in oil till translucent/soft, 2 min.
- Combine onion, Worcestershire sauce, liquid smoke, soy sauce, sherry wine vinegar and cayenne pepper in small bowl. Place in heavy, resealable plastic bag with meat. Set bag in small pan. Marinate in refrigerator 18 to 24 hrs, turning meat occasionally.
- Remove meat from bag and drain marinade into sauce pan. Add in butter, ketchup, vinegar and mustard. Boil over medium-high heat till reduced to about 1 1/2 c., about 15 min. Let cold 5 min, then puree to make sauce.
- Heat outdoor grill to medium-high, keeping flame on only 1 side. Temperature should be about 275 to 300 degrees. Turn meat and baste with sauce every 10 min. Remove when internal temperature of meat reaches 135 degrees, about 45 min.
- Let meat rest 20 min, then slice on the bias, holding knife at 45-degree angle to brisket. Serve brisket slices with remaining sauce.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 154 | |
| Calories from Fat 117 | 76% |
| Total Fat 13.33g | 17% |
| Saturated Fat 7.43g | 30% |
| Trans Fat 0.04g | |
| Cholesterol 31mg | 10% |
| Sodium 651mg | 27% |
| Potassium 230mg | 7% |
| Total Carbs 8.37g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 5.58g | 4% |
| Protein 0.78g | 1% |
