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Panhandle Beef Brisket Recipe

Panhandle Beef Brisket Recipe photo by Taste of Home

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This tender, Texas-style brisket, paired nicely with a savory sauce, is a superb dinner for cooler weather. —Laurel Leslie, Sonora, California

This recipe is:

Diabetic Friendly

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Panhandle Beef Brisket Recipe

Prep: 40 min. Bake: 3 hours

Yield: 16 Servings

40 180 220

Ingredients

2-1/4 cups ketchup
1-1/2 cups beef broth
1 large onion, chopped
1/2 cup packed brown sugar
1/2 cup white wine vinegar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 fresh beef brisket (5 to 7 pounds), trimmed
2 tablespoons Liquid Smoke, optional

Directions

In a large saucepan, combine the first nine ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat. Remove 2 cups sauce to a bowl; cover and refrigerate for serving.
Place brisket in a shallow roasting pan; brush with Liquid Smoke if desired. Pour remaining sauce over meat. Cover and bake at 325° for 3 hours or until meat is tender.
Let stand for 5 minutes. Heat reserved sauce. Thinly slice meat across the grain. Serve sauce with meat. Yield: 16 servings (2 cups sauce).

Editor's Note: This is a fresh beef brisket, not corned beef.

Nutritional Facts 4 ounces equals 252 calories, 6 g fat (2 g saturated fat), 60 mg cholesterol, 592 mg sodium, 18 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Originally published as Panhandle Beef Brisket in Taste of Home June/July 2008, p34

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Panhandle Beef Brisket

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Reviewed on Jun. 12, 2012 by Pickles20

This is a KILLER recipe. I made it with a ranch coleslaw and the men at the table couldn't get enough. They said I should open my own restaurant. Try it, you won't regret it.

Reviewed on Jun. 26, 2011 by mmmurphy11

We just smoked our brisket the traditonal way, but we used this sauce, and it was delicious!