Texas Barbeque Brisket

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A tender, hot, full-bodied entrée from the Coleman Beef Company.

Ingredients:

• (1) 3 to 5 lb Coleman Beef Brisket
• 1/2 cup cider vinegar

Barbeque Rub

• 1 Tbsp chili powder
• 2 tsp garlic powder
• 1/4 tsp ground cumin
• 2 tsp ground cayenne pepper
• 1 tsp ground black pepper

Basting Sauce

• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 Tbsp vegetable oil
• 2 1/2 Tbsp cider vinegar
• 1/2 cup ketchup
• 1/4 cup Worcestershire sauce
• 12 oz beer
• 2 Tbsp chili powder

Directions:

Combine ingredients for barbeque rub in a small bowl. Mix well. Rub the surface of the brisket with vinegar and the rub mix. Place in an ungreased 9x13-inch pan. Cover and bake at 325°F for 3 hours, or grill for 1 1/2 hours until tender.

Meanwhile, to make sauce, sauté onion and garlic in oil until soft. Add remaining ingredients and simmer for 30 minutes. Generously brush the brisket with basting sauce several times during the last 1 1/2 hours of cooking. Cut thin, diagonal slices across the grain at an angle on 2 or 3 "faces" of the brisket and spoon on remaining sauce.

Makes 2 servings per pound

Per serving: 491 calories (45% calories from fat); 25g total fat; 7g saturated fat; 141mg cholesterol; 580mg sodium; 14g total carbohydrates; 49g protein