- 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
- 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. Yield: 16 servings (2 cups sauce).
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Panhandle Beef Brisket
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"This is a KILLER recipe. I made it with a ranch coleslaw and the men at the table couldn't get enough. They said I should open my own restaurant. Try it, you won't regret it."
"We just smoked our brisket the traditonal way, but we used this sauce, and it was delicious!"
"Awesome. I loved it! It is my daughter's favorite.I would totally make it again. The best part is smelling it all afternoon while it cooks! Very easy to put together and the slow cooking does all the work for you!"
"My family loves this recipe. I have made it twice and will be making it again tomorrow. The only change I made is I use the splenda brown sugar. This is delicious and I don't get any complaints when this hits the table!"