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Beef Brisket in Barbecue Sauce
Beef Brisket in Barbecue Sauce

Beef Brisket in Barbecue Sauce

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Cook Minutes 4 Hr 10 Min
Prep : 10 Min Cook: 4 Hr
Amazing. Fabulous. Wonderful. These are just a few of the words we have used to describe this Beef Brisket in Barbecue Sauce.
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20 Servings
Servings
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 beef brisket (5 lb./2.2 kg)
1-1/3 cups apricot jam
1-1/4 cups Kraft Original BBQ Sauce
1 cup Heinz Tomato Ketchup
1/2 cup packed brown sugar
2 large onions, sliced, separated into rings
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Step 1
Heat oven to 350°F.
Step 2
Place meat in roasting pan sprayed with cooking spray.
Step 3
Mix next 4 ingredients in large bowl until blended. Add onions; toss until evenly coated with jam mixture. Pour evenly over meat. Cover with foil; pierce foil in several places with sharp knife or fork to vent.
Step 4
Bake 3-1/2 to 4 hours or until meat is done (160°F). Let stand, covered, 10 min. before cutting meat across the grain into thin slices. Serve topped with sauce.
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Make Ahead
This flavourful barbecued brisket can be baked ahead of time. Cool completely. Slice meat as directed; return to sauce in roasting pan. Spoon sauce over meat; cover with foil. Refrigerate up to 2 days. When ready to serve, reheat, covered, in 350°F oven 1 hour or until heated through.
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Nutrition
Calories
280
Calories From Fat
0
% Daily Value
Total fat 6 g
9 %
Saturated fat 2 g
10 %
Cholesterol 85 mg
Sodium 300 mg
13 %
Total carbohydrate 28 g
9 %
Dietary fibre 1 g
4 %
Sugars 26 g
Protein 28 g
Vitamin A
2 %
Vitamin C
8 %
Calcium
2 %
Iron
20 %
Servings
20 servings, 1/20 recipe (122 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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