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Spicy Beef Brisket

 Spicy Beef Brisket
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
8 ServingsPrep: 30 min. Cook: 2-1/2 hours


  • 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

2 of 2

Spicy Beef Brisket (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.