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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

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16 Servings
Prep: 40 min. Bake: 3 hours

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).

Nutrition Facts: 4 ounces cooked meat with 2 tablespoons sauce (calculated without Liquid Smoke) equals 338 calories, 18 g fat (7 g saturated fat), 85 mg cholesterol, 604 mg sodium, 18 g carbohydrate, 1 g fiber, 25 g protein.

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

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