Beef Brisket with Barbecue Sauce
Source of Recipe
Servings 8; Points-4
List of Ingredients
3/4 cup water
1/4 cup Worcestershire sauce
1 tablespoon vinegar
1 teaspoon instant beef bouillon granules
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
2 cloves garlic, minced
1 2-1/2-pound fresh beef brisket
1/2 cup catsup
2 tablespoons no-calorie, heat-stable, granular sugar substitute (Splenda)
2 tablespoons butter or margarine
1. For cooking liquid, in a bowl combine water, Worcestershire sauce, vinegar, bouillon granules, mustard, chili powder, red pepper, and garlic. Reserve 1/2 cup liquid for sauce; set aside in refrigerator. Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. Pour remaining liquid over brisket.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. For sauce, in a small saucepan combine the 1/2 cup reserved liquid, catsup, sugar substitute, and butter. Heat through. Pass sauce with meat. Makes 8 servings.
Nutritional facts per serving
calories: 194, total fat: 9g, saturated fat: 4g, monounsaturated fat: 4g, polyunsaturated fat: 0g, cholesterol: 56mg, sodium: 482mg, carbohydrate: 7g, total sugar: 3g, fiber: 0g, protein: 21g, vitamin C: 5%, calcium: 2%, iron: 15%