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Prep 20min
Total11hr30min
Ingredients7
Servings12
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Ingredients
1
(3-lb.) 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-oz.) bottle chili sauce
2
medium onions, thinly sliced
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Steps
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 beef 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.
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Nutrition Facts
Serving Size:1/12 of Recipe
Calories
200
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
15%
Cholesterol
55mg
18%
Sodium
510mg
21%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
10g
Protein
18g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
6%
6%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
1 Fruit; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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