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Beef Brisket in chili Pepper
Sauce
1/2 cup of apple juice, or red wine
1/2 cup of tomato sauce
1/2 cup of diced onions
1 tablespoon of packed brown sugar
1/2 teaspoon of ground black pepper
1/4 teaspoon of salt
4 pounds of beef brisket, trimmed of fat
1 teaspoon of cornstarch
2 tablespoons of water
1 tablespoon of minced jalapeno peppers
1/2 teaspoon of paprika
Preheat the oven to 350ºF. Coat a 13 X 9-inch baking dish with no-stick
spray. Add the apple juice or wine, tomato sauce, onions, brown sugar,
black pepper, and salt. Mix well. Add the beef, turn to coat all sides.
Cover and bake for 3 hours. Uncover and bake for 20 minutes, or until
the beef is tender and no longer pink in the center. Place the
cornstarch in a small saucepan. Add the water and stir until smooth.
Pour the cooking liquid from the baking dish into the saucepan. Add the
jalapeno peppers and the paprika. Bring to a boil over medium-high heat.
Cook, stirring, for 3 to 5 minutes, or until the gravy thickens. Serve
over the sliced brisket. Serves 12. |
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