Panhandle Beef Brisket Recipe

5 5 5
Panhandle Beef Brisket Recipe
Panhandle Beef Brisket Recipe photo by Taste of Home
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Panhandle Beef Brisket Recipe

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5 5 5
Publisher Photo
This tender, Texas-style brisket, paired nicely with a savory sauce, is a superb dinner for cooler weather. —Laurel Leslie, Sonora, California
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 3 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 40 min. Bake: 3 hours

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

Directions

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).
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 ounce-weight: 252 calories, 6g fat (2g saturated fat), 60mg cholesterol, 592mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 starch.

  • 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
  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

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Reviews forPanhandle Beef Brisket

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katlaydee3 User ID: 3741999 230550
Reviewed Aug. 1, 2015

"Good brisket, a little dry though I have no idea why. The sauce was delicious."

MY REVIEW
Pickles20 User ID: 5070818 172225
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
mmmurphy11 User ID: 1362689 92560
Reviewed Jun. 26, 2011

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

MY REVIEW
mom2grlys User ID: 2394516 172224
Reviewed Oct. 27, 2009

"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 REVIEW
mom2grlys User ID: 2394516 141258
Reviewed May. 2, 2009 Edited Oct. 27, 2009

"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!"

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