Print Options

Back to Baked Barbecued Beef Brisket >

Include these items:

Taste of Home Logo

Baked Barbecued Beef Brisket

 Baked Barbecued Beef Brisket
This tasty brisket conveniently bakes for hours, allowing you lots of time to prepare the rest of the meal. Leftovers make delicious sandwiches.
10-12 ServingsPrep: 30 min. + marinating Bake: 2-1/2 hours + standing

Ingredients

  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon celery salt
  • 1 fresh beef brisket (4 pounds)
  • 3 to 4 teaspoons Liquid Smoke, optional
  • 3 cups water, divided
  • 1 cup ketchup
  • 1/2 cup chopped onion
  • 6 tablespoons Worcestershire sauce, divided
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon pepper
  • 1/2 teaspoon salt

Directions

  • Combine the garlic powder, onion salt and celery salt; rub over
  • brisket. Place in a large resealable plastic bag; sprinkle with
  • Liquid Smoke if desired. Seal bag and turn to coat; refrigerate
  • overnight.
  • For sauce, in a large saucepan, combine 2 cups water, ketchup, onion,
  • 4 tablespoons Worcestershire sauce, brown sugar, vinegar, celery
  • seed, pepper and salt. Bring to a boil. Reduce heat; cover and
  • simmer for 15 minutes, stirring occasionally. Cool; cover and
  • refrigerate.

2 of 2

Baked Barbecued Beef Brisket (continued)

Directions (continued)

  • Place the brisket in a Dutch oven; add remaining water and
  • Worcestershire sauce to pan. Cover tightly. Bake at 325° for
  • 1-1/2 hours; drain.
  • Baste with sauce. Bake, uncovered, 1-2 hours longer or until meat is
  • tender. Let stand for 20 minutes; thinly slice across the grain.
  • Yield: 10-12 servings.
Nutritional Facts: 4 ounces equals 239 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 625 mg sodium, 13 g carbohydrate, trace fiber, 31 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.