1 fresh center cut beef brisket, about 6 pounds
1 large onion, sliced
12 whole cloves
1 bay leaf
1 clove of garlic chopped or sliced
Place brisket in a large pan/pot (designed for stove top cooking) and 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.
Take the pan/pot off of the heat. Let meat cool in liquid. Take the meat out of the pan/pot. Trim off excess fat. Wrap in foil, refrigerate.
(Strain the liquid the meat was cooked in and save, as it makes a great beef stock for soup.)
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.
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