Home > Recipes > Tangy Beef Brisket

Tangy Beef Brisket Recipe

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

This recipe is:

Contest Winning

[X]

Rate Tangy Beef Brisket Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Tangy Beef Brisket Recipe

Prep: 50 min. Bake: 4 hours

Yield: 12-14 Servings

50 240 290

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).

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

Nutritional Facts 1 serving equals 458 calories, 15 g fat (7 g saturated fat), 100 mg cholesterol, 1,033 mg sodium, 40 g carbohydrate, 1 g fiber, 40 g protein.

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

Light-Bodied Red Wine

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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Tangy Beef Brisket

Tangy Beef Brisket

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-8) of 8 reviews

Sort Reviews:

Reviewed on Jul. 17, 2012 by mrichards1993

I never made a brisket before I tried this recipe and it was a hit with my family. This will definitely be in our recipe rotation.

Reviewed on Jan. 19, 2012 by cheriwinkle

Forgot to say that I cooked it in my roaster (since I made for 24 people).

Reviewed on Jan. 19, 2012 by cheriwinkle

I had made brisket once before with another recipe, but made this for a Christmas dinner I cooked for my co-workers. Mouth-wateringly good. The sauce is absolutely wonderful!! Can't wait to make it for a family gathering!

Reviewed on Apr. 21, 2011 by juicyfruit007

I have made brisket with this recipe several times and in fact have one in the oven now! We live in the south so the BBQ bar is high, and we love this recipe. It is just about as good as eating out.

Reviewed on Mar. 20, 2011 by bkbk

I followed the recipe as written, using a 6 pound cut of meat. I served 8 adults and 4 children. the next time will use more meat as it does shrink in cooking. Excellent easy recipe.

Reviewed on May. 02, 2010 by lmeade

Best Brisket I ever made!! The sauce is delicious and we use it on everything now. Gave recipe out to friends and they feel the same.

Reviewed on Jan. 27, 2010 by glyttle

This is so delicious!

Reviewed on Mar. 23, 2009 by linsvin

Don't be afraid to cook a beef brisket again! I've made this a couple of times now and it has come out moist and delicious! Did I say how incredible the sauce is? WOW! I will use the sauce for some BBQ recipes. Excellent for entertaining, get it in the oven early and the house smells terrific...