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Panhandle Beef Brisket Recipe

Panhandle Beef Brisket Recipe

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 YIELD: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

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.

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.

Wine Pairings

Light-Bodied Red Wine

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