Serves: 10
Total Calories: 439
1. Place brisket in a large saucepan or Dutch oven, adding enough water to cover. Over high heat, bring to a boil reduce heat to low, cover and simmer for 2 hours or until meat is fork tender. Remove from cooking liquid trim fat. Place in a shallow pan.
2. In a small bowl, mix 1/2 cup of the Worcestershire sauce and cornstarch until smooth. Brush on all sides of brisket and let stand for 30 to 45 minutes to allow sauce to penetrate the meat, brushing occasionally until most of the sauce has been absorbed.
3. In a large saucepan, combine catsup, water, brown sugar, vinegar, remaining 1/4 cup Worcestershire sauce, celery seeds, chili powder, salt, pepper and hot pepper sauce. Over high heat, bring to a boil. Remove from heat cover and keep warm.
4. Spray cold grate with non-stick cooking spray or brush with oil. Place brisket on grill about 3 inches above hot coals. Turning and basting every 2 to 3 minutes, cook for 15 to 20 minutes or until well coated with sauce and browned.
5. To serve, thinly slice brisket and pass remaining sauce separately.
This Barbecued Brisket recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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