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    Beef Brisket with Barbecue Sauce

    Source of Recipe

    WW Post

    Recipe Introduction

    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 Information
    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%




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