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Southern Barbecued Brisket

 Southern Barbecued Brisket
Ever since a former neighbor shared this recipe with me, it has been a family favorite. Since it makes a lot, it’s good for a company dinner or buffet. The meat gets nice and tender from baking slowly for several hours. —Lorraine Hodge, McLean, Virginia
12 ServingsPrep: 10 min. Bake: 3 hours + standing


  • 1 fresh beef brisket (5 pounds)
  • 1 large onion, chopped
  • 1 cup ketchup
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 1 tablespoon Liquid Smoke, optional
  • 2 teaspoons celery seed
  • 1 teaspoon salt
  • 1 teaspoon ground mustard
  • 1/8 teaspoon cayenne pepper


  • Place brisket on a large sheet of heavy-duty foil; seal tightly.
  • Place in a greased shallow roasting pan. Bake at 325° for 2 to
  • 2-1/2 hours or until meat is tender.
  • Meanwhile, in a small saucepan, combine the remaining ingredients.
  • Bring to a boil. Reduce heat; cover and simmer for 20 minutes,
  • stirring occasionally. Remove from the heat.
  • Carefully open foil to allow steam to escape. Remove brisket from
  • foil; let stand for 20 minutes. Thinly slice meat across the grain.
  • Place in an ungreased 13-in. x 9-in. baking dish. Spoon sauce over
  • meat. Cover and bake for 1 hour or until heated through. Yield: 12
  • servings.

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Southern Barbecued Brisket (continued)

Nutritional Facts: 5 ounces equals 279 calories, 8 g fat (3 g saturated fat), 80 mg cholesterol, 515 mg sodium, 10 g carbohydrate, trace fiber, 39 g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.