A smoky ancho chile rub for slow cooked brisket is complemented by a sweet and tangy BBQ sauce featuring ground dried hibiscus flowers. Photo credit: Ali Ebright from Gimme Some Oven.
15m
PREP TIME
4hr
COOK TIME
333
CALORIES
15
INGREDIENTS
Ingredients 12 Servings
- Brisket
- 1 beef brisket, about 3 1/2 pounds, trimmed
- 1/4 cup finely ground dried hibiscus flowers
- 2 tablespoons McCormick Gourmet™ Ancho Chile Pepper
- 1 tablespoon McCormick Gourmet™ Organic Garlic Powder
- 1 tablespoon McCormick Gourmet™ Sicilian Sea Salt
- 2 teaspoons McCormick Gourmet™ Organic Ground Coriander
- 2 teaspoons McCormick Gourmet™ Organic Ground Cumin
- 1 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/4 cup water
- Ancho-Hibiscus BBQ Sauce
- 1 tablespoon oil
- 1/2 cup chopped onion
- 1 cup firmly packed light brown sugar
- 1 can (6 ounces) tomato paste
- 3/4 cup water
- 1/2 cup white vinegar
INSTRUCTIONS
- 1 Preheat oven to 325°F. Place brisket, fat side up, in foil-lined 13x9-inch baking pan. Mix hibiscus flowers and spices in small bowl. Reserve 2 tablespoons for the BBQ Sauce. Rub remaining spice mixture all over brisket. Add water to pan; cover tightly with foil
- 2 Braise in oven 3 hours. Meanwhile, for the BBQ Sauce, heat oil in medium saucepan on medium heat. Add onion; cook and stir 4 minutes or until softened. Add sugar, tomato paste, water, vinegar and reserved spice mixture; mix well. Bring to boil. Reduce heat to medium-low; simmer 20 minutes or until thickened, stirring occasionally. Remove brisket from oven. Spoon 1 cup of the BBQ Sauce over brisket. Cover
- 3 Braise in oven 1 hour longer or until brisket is tender. Transfer brisket to cutting board. Slice across the grain into 1/4-inch thick slices. Return brisket to pan. Spoon pan juices over brisket. Serve with remaining BBQ Sauce
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