This fork-tender brisket is just as good when cooked a day ahead, refrigerated and reheated. I like to serve it with mashed potatoes, rice or noodles to take advantage of the flavorful sauce. -Wendy Kiehn Sebring, Florida
- 1 fresh beef brisket (3 pounds)
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 2 large onions, sliced
- 3 garlic cloves, minced
- 1 cup beef broth
- 1 cup chili sauce
- 1/3 cup packed brown sugar
- 1/3 cup cider vinegar
- 2 to 3 tablespoons chili powder
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 1/4 cup cold water
- Sprinkle brisket with seasoned salt and pepper. In a Dutch oven, brown meat in oil on both sides. Remove and keep warm. In the same pan, saute onions and garlic until tender. Return brisket to pan.
- Combine broth, chili sauce, brown sugar, vinegar, chili powder and bay leaves; pour over meat. Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender.
- Remove brisket to a serving platter. Skim fat from cooking juices; discard bay leaves. Combine flour and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Thinly slice meat across the grain; serve with sauce. Yield: 8 servings.
Originally published as Spicy Beef Brisket in Taste of Home October/November 2004, p30
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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