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Tangy Beef Brisket Recipe

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We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming

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12-14 Servings
Prep: 50 min. Bake: 4 hours

Ingredients

1 large onion, diced
1/2 cup butter
1 bottle (28 ounces) ketchup
1-1/2 cups packed brown sugar
1/2 cup Worcestershire sauce
1/3 cup lemon juice
2 tablespoons chili powder
1-1/2 teaspoons hot pepper sauce
1 teaspoon salt
1 teaspoon prepared horseradish
1/2 teaspoon garlic powder
1 boneless beef brisket (6 pounds)

Directions

In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes.
Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired. Yield: 12-14 servings (6 cups sauce).

Nutrition Facts: 1 serving (1 each) equals 585 calories, 31 g fat (14 g saturated fat), 134 mg cholesterol, 1,109 mg sodium, 42 g carbohydrate, 1 g fiber, 35 g protein.

Tangy Beef Brisket published in Country Woman September/October 1998, p29

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Reviews for Tangy Beef Brisket (1)