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Panhandle Beef Brisket

Panhandle Beef Brisket
This tender, Texas-style brisket, paired nicely with a savory sauce, is a superb dinner for cooler weather. —Laurel Leslie, Sonora, California
16 ServingsPrep: 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.
© Taste of Home 2012

2 of 2

Panhandle Beef Brisket (continued)

Directions (continued)

  • Yield: 16 servings (2 cups sauce).
Nutrition 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2012