Serves: 12
Total Calories: 372

1 (3-pound) beef brisket (not corned-style)
1 1/2 cups white wine vinegar
1/4 cup firmly packed brown sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1 (12-ounce) bottle chili sauce
2 medium onions, thinly sliced

1. Place brisket in resealable food storage plastic bag or 3-quart casserole, cutting meat in half if necessary to fit. In medium bowl, combine vinegar, brown sugar, basil, salt and chili sauce blend well. Pour over brisket turn to coat. Seal bag or cover dish. Refrigerate 8 hours or overnight, turning once.

2. Heat oven to 325°F. Place brisket and marinade in Dutch oven or 3-quart casserole. Place onions over top cover. Bake at 325°F. for 2 hours, basting twice with marinade.

3. Remove cover bake an additional 1 hour or until beef is tender, basting frequently. Let stand 10 minutes.

4. To serve, thinly slice across grain of beef arrange on serving platter. With slotted spoon, place onions over beef. Discard cooking liquid.

Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 200 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 55 mg 18% * Sodium: 510 mg 21% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 1 g 2% * Sugars: 10 g * Protein: 18 g * Vitamin A: 8% * Vitamin C: 6% * Calcium: 0% * Iron: 10% * Dietary Exchanges: 1 Fruit, 2 1/2 Lean Meat or 1 Carbohydrate, 2 1/2 Lean Meat

Nutritional Facts:

Serves: 12
Total Calories: 372
Calories from Fat: 211

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