4 hours
Prep Time
12 hours (8 hours marinating time)
Cook Time
Number of Servings

Oven Barbequed Beef Brisket

Diabetic Friendly

This perfectly tender and flavorful brisket is complete with its barbeque marinade. Serve with a side of garlic mashed potatoes and steamed vegetables!

Nutrition Facts

What you will need:

  • 2 medium shallots 
  • 2 cloves garlic, minced 
  • 4 tsp. chili powder 
  • 4 tsp. smoked paprika 
  • 2 tsp. ground cinnamon 
  • 2 tsp. dried oregano 
  • 1 tsp. kosher salt 
  • 4 lb. first cut brisket (fat trimmed) 
  • ¼ cup Worcestershire sauce 
  • 1 can (14 oz.) no-salt added diced tomatoes 
  • ¼ cup packed brown sugar 
  • ¼ cup cider vinegar

What to do:

1. Combine shallots, garlic, chili powder, paprika, cinnamon, oregano and salt in a small bowl. Rub into both sides of meat. Set the meat in a 9-by-13-inch baking dish, cover and refrigerate for at least 8 hours or overnight. 

2. Pour Worcestershire sauce over the meat. Cover the pan with foil and set aside at room temperature while the oven heats to 350°F.Bake the brisket, covered, for 2 hours. Meanwhile, blend tomatoes, brown sugar and vinegar in a large blender or food processor until smooth. 

3. After 2 hours, pour the tomato mixture over the meat; continue baking, covered, until fork-tender, basting with pan juices every 30 minutes, for about 1 1/2 hours more. 

4. Remove the meat from the sauce. Let rest for 10 minutes, then slice against the grain. Skim the fat from the sauce in the pan; pour the sauce over the meat and serve (or follow make-ahead instructions).