Tangy Spiced Brisket
Photo © Deb Perelman
- 3 large onions, sliced
- 3 tablespoons vegetable oil
- 6 garlic cloves, peeled and halved
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 1/2 teaspoons garlic powder
- 1 1/4 teaspoons black pepper
- 1 1/2 teaspoons onion powder
- 1/8 to 1/4 teaspoon cayenne (adjust to your heat preference)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 cups beef stock (unsalted or low salt)
- 1 cup ketchup*
- 1 cup brown sugar (light or dark)
- 8 to 10 pound brisket
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Garlic powder (1 1/2 teaspoons)
- Onion powder (1 1/2 teaspoons)
- Onions, large (3)
- Oregano, dried (1/2 teaspoon)
- Thyme, dried (1/2 teaspoon)
- Meat
- Brisket (8 pound)
- Canned Goods
Beef stock, unsalted or low salt (2 cups)
- Condiments
- Ketchup (1 cup)
- Cooking & Baking
- Black pepper (1 1/4 teaspoons)
- Brown sugar, light or dark (1 cup)
- Cayenne (1/8 teaspoon)
- Garlic cloves (6)
- Paprika (1 teaspoon)
- Salt (2 teaspoons)
- Vegetable oil (3 tablespoons)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published April 1, 2010 (2 years ago).
45 people saved this recipe.
