1 fresh center cut beef brisket, about 6 pounds
1 large onion, sliced
12 whole cloves
1 bay leaf
1 clover garlic halved
In large kettle, place brisket, cover with water.
Add onion, garlic, cloves, peppercorns and bay leaf. Bring to boil slowly. Reduce heat. Cover and simmer 3 to 3 1/2 hours or until meat is firm-tender,
not falling apart. Remove kettle from heat. Let meat cool in liquid.
Remove meat from liquid. Trim off excess fat. Wrap in foil, refrigerate.
Preheat oven to 350 degrees (F). Place meat in shallow pan. Slice part or all of it, while it is still cold. Cover meat with barbecue sauce .
Bake 45 minutes or until heated through, brushing occasionally with sauce. Heat extra sauce to serve with meat.
Strain the liquid the meat was cooked in and save, as it makes a great beef stock for soup.
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