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

Spicy Beef Brisket Recipe

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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
TOTAL TIME: Prep: 30 min. Cook: 2-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 2-1/2 hours
MAKES: 8 servings


  • 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

Nutritional Facts

5 ounces cooked beef equals 231 calories, 7 g fat (2 g saturated fat), 48 mg cholesterol, 499 mg sodium, 16 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1 starch


  1. 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.
  2. 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.
  3. 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.
Editor's Note: This is a fresh beef brisket, not corned beef.
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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Reviewed Mar. 28, 2011

"I always have a hard time making beef flavorful and this recipe does it! I adjusted the spiciness by doing 1/2 chili sauce & 1/2 ketchup and only doing a little chili powder. I also added baby carrots & celery with the onions & used corn startch/water instead of flour. It was so yummy & the best homemade beef I've had!"

Reviewed May. 7, 2010

"This is absolutely wonderful for a family gathering, especially if you like a little "kick" in the flavor!"

Reviewed Jul. 26, 2009

"carysangel, there is no temperature mentioned because it is cooked on top of the stove, not put into the oven.

Karen Y."

Reviewed Jul. 26, 2009

"Does not have a temperature for cooking the brisket."

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