Panhandle Beef Brisket Recipe
Panhandle Beef Brisket Recipe photo by Taste of Home

Panhandle Beef Brisket Recipe

Publisher Photo
This tender, Texas-style brisket, paired nicely with a savory sauce, is a superb dinner for cooler weather. —Laurel Leslie, Sonora, California
TOTAL TIME: Prep: 40 min. Bake: 3 hours
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 3 hours
MAKES: 16 servings

Ingredients

  • 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

Nutritional Facts

4 ounces equals 252 calories, 6 g fat (2 g saturated fat), 60 mg cholesterol, 592 mg sodium, 18 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Directions

  1. 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.
  2. 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.
  3. Let stand for 5 minutes. Heat reserved sauce. Thinly slice meat across the grain. Serve sauce with meat. Yield: 16 servings (2 cups sauce).
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Panhandle Beef Brisket in Taste of Home June/July 2008, p34

Nutritional Facts

4 ounces equals 252 calories, 6 g fat (2 g saturated fat), 60 mg cholesterol, 592 mg sodium, 18 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

Light-Bodied Red Wine

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

Reviews for Panhandle Beef Brisket

AVERAGE RATING
   (4)
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5 Star
 (4)
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MY REVIEW
Reviewed Jun. 12, 2012

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.

MY REVIEW
Reviewed Jun. 26, 2011

We just smoked our brisket the traditonal way, but we used this sauce, and it was delicious!

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