Oven Barbecued Brisket

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

Preparation

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).

Tips

To Make Ahead: 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 degrees F oven for 40 minutes; if frozen, defrost in the refrigerator overnight before reheating.

Per servings (with beef): 228 calories; 7 g fat (3 g saturated fat, 3 g mono unsaturated fat); 64 mg cholesterol; 8 g carbohydrates; 32 g protein; 1 g fiber; 221 mg sodium; 351 mg potassium

Nutrition Bonus: Zinc (53% daily value), Iron (20% dv), Vitamin A (15% dv).

Exchanges: 1/2 other carbohydrate, 4 lean meat

Contributed by: EatingWell.com

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 slowly bake and baste the meat. Brisket cuts are notoriously fatty, but the flat "first-cut" section is a far better choice for healthy eating than the fattier "second-cut."