Brisket with Chunky BBQ Sauce

This is a great do-ahead main dish for a summer picnic. You can slow-cook the brisket on the stovetop up to several days ahead. Then, 20 minutes before serving, brush it with the sauce and grill until heated through.

PREP: 15 minutes

COOK: 3 hours GRILL: 20 minutes

MAKES: 12 main-dish servings

1 beef brisket (4 ½ pounds), well trimmed

1 medium onion, cut into quarters

1 large carrot, peeled and cut into 1 ½-inch pieces

1 bay leaf

1 teaspoon whole black peppercorns

¼ teaspoon whole allspice

Chunky BBQ Sauce (Chunky BBQ Sauce)

1. In 8-quart Dutch oven, place brisket, onion, carrot, bay leaf, peppercorns, and allspice. Add enough water to cover and heat to boiling over high heat. Reduce heat; cover and simmer until meat is tender, about 3 hours.

2. Meanwhile, prepare Chunky BBQ Sauce.

3. When brisket is done, transfer to large platter. If desired, cover and refrigerate until ready to serve.

4. Prepare outdoor grill for covered direct grilling over medium heat. Place brisket on hot grill rack over medium heat, cover, and cook 10 minutes. Turn brisket and cook 5 minutes longer. Spoon 1 cup barbecue sauce on top of brisket and cook until brisket is heated through, about 5 minutes longer. (Do not turn brisket after topping with sauce.) Transfer to cutting board.

6. To serve, reheat remaining sauce in small saucepan on grill. Slice brisket thinly across the grain and serve with sauce.

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EACH SERVING: About 241 calories, 26g protein, 6g carbohydrate, 11g total fat (4g saturated), 81mg cholesterol, 174mg sodium

EACH ¼ CUP SAUCE: About 61 calories, 1g protein, 13g carbohydrate, 1g total fat (0g saturated), 0mg cholesterol, 328mg sodium

THE SKINNY ON BEEF RIBS

You know, it’s not all about pork when you’re talking ribs. Here are some tasty beef alternatives when you’re looking for something a little different:

box Beef back ribs are the large bones left when a standing rib roast is cut to make a boneless rib-eye roast. The ribs are trimmed and divided into single-rib portions.

box Short ribs, cut from the shoulder, are rectangular. They contain a cross section of rib bones with alternating layers of lean meat and fat.

box Flanken-style ribs are similar to short ribs (they’re from the same area of the cow) but are cut across rather than between the ribs.