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Southwestern brisket topped with 5 alarm sauce

Submitted by: Mary on 08/02/2003
2758 views
2.59 avg rating
204 votes
 
 
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Ingredients

2 t Seasoned salt
1 t Paprika
1 t Black pepper
3 lbs Beef brisket
6 Cups Mesquite wood chips
1/4 C Dry red wine
4 t Worcestershire sauce
1 T Olive oil
1 T Red wine vinegar
1 Clove garlic, minced
1/2 t Hot style mustard



1/4 t Ground coriander
Dash ground red pepper
1 C Tomatoe sauce
1 large Tomatoe, seeded and chopped
1 Green pepper, chopped
2 T Chopped onion
2 T Brown sugar twin
1 T Worcestershire sauce
1/2 t Garlic powder
1/4 t Ground red pepper



Directions

For seasoning rub:



In a small bowl combine seasoned salt, 1 t paprika, and pepper.



Rub seasoning mixture onto meat (do not trim fat). Cover meat and refrigerate for at least 4 hours up to 24 hours.



To prepare wood chips:



At least 1 hour before grilling, soak wood chips in enough water to cover. Drain.



For Mopping sauce:



In a bowl combine dry red wine, 4 t Worcestershire sauce, oil, vinegar, garlic, mustard, coriander, and the dash of red pepper., set aside.



Preheat grill, adjust for indirect cooking. Place brisket fat side up on grill rack over medium heat.



Add wood chips onto preheated coals or follow gas grill manufacturer's instructions for wood chip placement.



Pour 1 inch water into a drip pan and place directly on rack over the lit side of the grill.



Cover and grill about 2 1/2 hours or until meat is tender. Brush meat with mopping sauce every 30 minutes and add water for the drip pan as needed.



Five Alarm Sauce:



In a saucepan stir together tomatoe sauce, tomatoe, green sweet pepper, onion, brown sugar twin, worcestershire sauce, garlic powder, and the 1/4 t red pepper.



Bring to boiling, reduce heat. Cover and simmer about 5 minutes or until green pepper is crisp-tender.



Serve warm with london broil.

Servings

6

Calories

2.5

Time to prepare

25 minutes

Difficulty

Easy
 

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