| PREP TIME | SERVINGS | TOTAL TIME |
|---|---|---|
| 20 mins | 12 people | 3 Hr |
Ingredients
1 fresh beef brisket (3 pounds)
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 small onion, chopped
2 tablespoons red wine vinegar
1 tablespoon chili powder
1 teaspoon dried oregano
3/4 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon black pepper
3 medium sweet red peppers, cut into strips
1-1/2 cups sliced carrots (1-inch chunks)
Directions
Season beef with salt and pepper. In a Dutch oven, heat oil; brown beef on both sides. Meanwhile, combine the next 11 ingredients. Pour over meat. Cover and bake at 325° for 2 hours. Add red peppers and carrots; bake 1 hour longer or until meat is tender. Remove meat from the pan; allow to stand 15 minutes before cutting. To thicken juices, bring to a boil. Cook, uncovered, 13-15 minutes or until thickened, stirring occasionally.
Editor's Note
This is a fresh beef brisket, not corned beef.
Nutrition Facts
1 slice: 188 calories, 7g fat (2g saturated fat), 48mg cholesterol, 389mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.
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