Texas Ranch Barbecued Beef Brisket with Cowboy Beans
Roasted barbecued beef brisket, marinated with a dry chili rub. Served with Cowboy Beans stewed with rice, tomato, barbecue and pepper sauces.
Yield: 24 servings
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1. Combine mustard, oregano, garlic powder, chili powder, pepper and salt; rub over surface of briskets.
2. Place briskets in roasting pans; cover with aluminum foil. Roast in 325°F oven 2 to 3 hours or until tender.
3. Remove foil; continue to roast an additional 30 minutes.
|Dry mustard||6 tablespoons|
|Dried oregano||3 tablespoons|
|Chili powder||2 tablespoons|
|Garlic powder||1 tablespoon|
|Ground black pepper||1 tablespoon|
|Beef Brisket, Boneless, Deckle-Off, closely trimmed (IMPS/NAMP 120||6 pounds|
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4. Remove beef from pan; keep hot. Skim and discard fat from cooking liquid. Combine cooking liquid and water over medium-low heat. Add barbecue sauce; cook until hot, stirring frequently.
|Prepared barbecue sauce||2 cups|
|Cowboy Beans:|| |
5. Sauté celery, onions, peppers and garlic in oil until soft. Add beans, rice, barbecue sauce, tomato sauce and pepper sauce; heat through.
6. Thinly slice beef across the grain. For each serving: Plate 3 ounces sliced beef; spoon generous 1 ounce ladle sauce over beef. Serve with #8 scoop (1/2 cup) Cowboy Beans.
|Celery, chopped||2 cups|
|Onions, chopped||2 cups|
|Green bell pepper, chopped||2 cups|
|Garlic, minced||2 teaspoons|
|Vegetable oil||2 tablespoons|
|Pinto beans, cooked||1 quart|
|White beans, cooked||1 quart|
|Rice, cooked||1 quart|
|Prepared barbecue sauce||1 quart|
|Tomato sauce||1 cup|
|Hot pepper sauce||1 tablespoon|
Nutrition information per serving: 378 calories; 6.4 g fat(1.6 g saturated fat; 2.4 g monounsaturated fat); 62 mg cholesterol; 1024.9 mg sodium; 50 g carbohydrate; 5.8 g fiber; 28 g protein; 7.3 mg niacin; 0.4 mg vitamin B6; 2 mg vitamin B12; 5 mg iron; 26 mg selenium; 5.9 mg zinc; 87 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline