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Brisket, Sweet and Sour I (M, KLP, TNT)
Source: "MealLeaniYumm! (All That's Missing is the Fat)" by Norene Gilletz
Serves: 12

3 onions, sliced
4-5 lbs. brisket
3 cloves garlic, crushed
1 tsp. paprika
1 cup salsa
3 tbsp. honey
2 tbsp. lemon juice

Spray a large roasting pan with non–stick spray. Place onions in pan; place brisket on top of onions. Rub meat on all sides with garlic and paprika.

Combine remaining ingredients and spread over brisket. Marinate for an hour at room temperature or overnight in the refrigerator.

Preheat oven to 325°F or 160°C. Cook covered. Allow 45 minutes per lb. As the cooking time, until meat is fork tender. Uncover meat for the last hour and baste it occasionally.

Remove from oven and cool completely. Refrigerate overnight, if possible. Discard hardened fat which congeals on the surface. Slice brisket thinly across the grain, trimming away any fat. Reheat slices in the defatted pan juices.

Posted by Jocelyn Angels

Nutritional Info Per Serving: 300 calories, 14.3g fat (6.4g saturated), 103mg cholesterol, 33g protein, 8g carbohydrate, 137mg sodium, 410mg potassium, 3mg iron, <1g fiber, 24mg calcium