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Barbecued Beef Brisket Recipe
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Prepared mustard||1 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Beef brisket||6 Pound|
|Catsup||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 7359 Calories from Fat 4907
% Daily Value*
Total Fat 545 g838.1%
Saturated Fat 220.6 g1102.8%
Trans Fat 0 g
Cholesterol 1915.1 mg
Sodium 3731.8 mg155.5%
Total Carbohydrates 73 g24.2%
Dietary Fiber 2.3 g9.4%
Sugars 60.8 g
Protein 506 g1011.1%
Vitamin A 60.3% Vitamin C 47.3%
Calcium 26.9% Iron 277.5%
*Based on a 2000 Calorie diet
Place brisket in plastic bag set into a shallow dish.
Pour marinade over brisket.
Marinate in refrigerator several hours or overnight, turning bag several times.
Drain brisket, reserving marinade.
Place brisket, fat side up, in center of the cooking grill.
Brush with some of the marinade.
Grill 2 1/2 to 3 hours or till meat thermometer registers 160Â°F (71 Â°C), brushing with marinade every 60 minutes.
Meanwhile, for sauce, in a small saucepan combine 1/2 cup of the reserved marinade, the 1/2 cup catsup, the brown sugar, and margarine.
Cook and stir till bubbly.
Slice brisket diagonally across the grain into thin slices.
Serve with sauce.