A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma
- 1/2 cup packed brown sugar
- 1/2 cup ketchup
- 1/4 cup water
- 1/4 cup cider vinegar
- 1/4 cup canola oil
- 3 tablespoons dark corn syrup
- 2 tablespoons prepared mustard
- 1 tablespoon prepared horseradish
- 1 garlic clove, minced
- 2 tablespoons canola oil
- 1 fresh beef brisket (2 to 2-1/2 pounds), trimmed
- In a small saucepan, combine the first nine ingredients; cook and stir over medium heat 3-4 minutes or until brown sugar is dissolved. Transfer to a disposable foil pan.
- In a large skillet, heat oil over medium heat. Brown brisket on both sides. Place in foil pan, turning to coat with sauce. Cover pan tightly with foil.
- Place pan on grill rack over indirect medium heat. Grill, covered, 2 to 2-1/4 hours or until meat is tender.
- Remove from heat. Remove brisket from pan; tent with foil and let stand 10 minutes. Meanwhile, skim fat from sauce in pan. Cut brisket diagonally across the grain into thin slices; serve with sauce. Yield: 6 servings.
Originally published as Barbecued Beef Brisket in Country Woman July/August 2001, p33
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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