Oven Barbecued Brisket - 8g Carbs, 1g Fiber

From: Eating Well October/November 2006 

A relatively inexpensive cut of meat, a brisket needs to tenderize 
overnight before it's baked. Here we use a full-flavored, smoky barbecue 
dry rub, then it's slowly baked and basted. Brisket cuts are notoriously 
fatty, but the flat "first-cut" section is a far better choice for healthy 
eating than the fattier "point cut." It may be worth calling ahead to 
make sure your supermarket or butcher has one on hand.

Nutrition Profile - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low sodium 
| Healthy weight
Servings: 12 
Active Time: 30 min
Total Time: 12 hours (including 8 hours marinating time)

2 medium shallots, minced
2 cloves garlic, minced
4 tsp chili powder
4 tsp smoked paprika or Hungarian paprika
2 tsp ground cinnamon
2 tsp dried oregano
1 tsp kosher salt
4 lb first-cut brisket, (or flat-cut), trimmed of fat
1/4 cup Worcestershire sauce
1 14oz can no-salt-added diced tomatoes
1/4 cup packed dark brown sugar
1/4 cup cider vinegar

1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano
and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight.

2. Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350 degrees F.

3. Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, 
brown sugar and vinegar in a large blender or food processor until smooth.

4. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more.

5. Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions) .

Servings: 12 
Nutrition per Serving:
228 Calories, 7g Fat, 3g Sat, 3g Mono, 64mg Cholesterol, 32g Protein, 
8g Carbs, 1g Fiber, 221mg Sodium, 351mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 4 lean meat

Make Ahead Tip: 
Bake, let the sliced brisket cool in the sauce for 1 hour, cover with 
foil and refrigerate for up to 3 days or freeze for up to 1 month. 
Reheat, covered, in a preheated 350°F oven for 40 minutes; if frozen,
defrost in the refrigerator overnight before reheating.

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