Texas-Style Beef Brisket Recipe
Texas-Style Beef Brisket Recipe photo by Taste of Home
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Texas-Style Beef Brisket Recipe

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A friend tried this recipe and liked it, so I thought I would try it, too. When my husband told me how much he liked it, I knew I'd be making it often. —Vivian Warner, Elkhart, Kansas
TOTAL TIME: Prep: 25 min. + marinating Cook: 6-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + marinating Cook: 6-1/2 hours
MAKES: 12 servings


  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon chili powder
  • 2 bay leaves
  • 2 garlic cloves, minced
  • 1 teaspoon celery salt
  • 1 teaspoon pepper
  • 1 teaspoon liquid smoke, optional
  • 1 fresh beef brisket (6 pounds)
  • 1/2 cup beef broth
  • 1 medium onion, chopped
  • 2 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/4 cup cider vinegar
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground mustard

Nutritional Facts

6 ounces cooked beef with 1/4 cup sauce: 381 calories, 12g fat (4g saturated fat), 96mg cholesterol, 548mg sodium, 18g carbohydrate (14g sugars, 1g fiber), 47g protein.


  1. In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt, pepper and, if desired, liquid smoke. Cut brisket in half; add to bag. Seal bag and turn to coat. Refrigerate overnight.
  2. Transfer beef to a 5- or 6-qt. slow cooker; add broth. Cover and cook on low for 6-8 hours or until tender.
  3. For sauce, in a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients; heat through.
  4. Remove brisket from the slow cooker; discard bay leaves. Place 1 cup cooking juices in a measuring cup; skim fat. Add to the barbecue sauce. Discard remaining juices.
  5. Return brisket to the slow cooker; top with sauce mixture. Cover and cook on high for 30 minutes to allow flavors to blend. Thinly slice beef across the grain; serve with sauce.
    Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.
    Yield: 12 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Texas-Style Beef Brisket in Taste of Home February/March 2009, p17

Light-Bodied Red Wine

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

Reviews for Texas-Style Beef Brisket

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kramerstacey15 User ID: 5709757 229837
Reviewed Jul. 19, 2015

"This was delicious and then even better reheated the next day. Tender and moist."

germanycook User ID: 6411056 102766
Reviewed Aug. 28, 2014

"I have wanted to make this recipe for a long time, so when my sister was visiting we thought let's give it a go! Anyways, neither of us read the recipe properly, and just made the barbeque sauce and put the meat in it in the slow cooker and cooked it for 4 hours on high. It was absolutely awesome!!!! Anyways, going back to review the recipe I realized we'd made it totally wrong, and it didn't even matter!"

pvisaya User ID: 3715652 99966
Reviewed Jan. 12, 2014

"This is REALLY good!! The meat is great in French rolls, dipped in sauce."

debnbrian User ID: 536671 111536
Reviewed Jun. 1, 2012

"There aren't very many recipes my family rate as excellent, but this one was a keeper."

ZumaCook User ID: 4318856 102763
Reviewed Jun. 18, 2011

"One of my husband's favourite home-cooked meals :) Side it up with mashed potatoes & broccoli.... DELICIOUS!!!!!"

Pickles20 User ID: 5070818 156071
Reviewed May. 11, 2011

"This was THE best brisket I have ever had. I served it to company and both men said it was out of this world. I believe you could get a man to propose if you served this!"

debnbrian User ID: 536671 156070
Reviewed Mar. 4, 2011

"We loved this recipe and are adding it to our regular menu items. I left out the vinegar, as we don't care for the tangy flavor vinegar adds and it was still a winning recipe."

JOTeague User ID: 3086230 171987
Reviewed May. 6, 2010

"Great recipe. I substituted EVOOil for the canola oil, cilantro broth seasoning (Knorr mini-cube) for the beef broth--as I've done in several other meat recipes--and about 1/4 cup honey for the molasses (didn't have any molasses). All else the same, including cooking time. The brisket was delicious and succulent, the sauce outstanding. My family says it's the best brisket I've served in many a day. Thanks for the recipe."

xicota User ID: 944314 171986
Reviewed May. 6, 2010

"I made this last night, and everyone LOVED it! I was only able to find two small briskets in the grocery store, and both came to less than 4 lbs. combined. I still used the recipe amounts listed, and made no changes. The meat was very tender, and the sauce was outstanding! I liked that the sauce did not have an over-abundance of vinegar, which is what I always find in bottled sauces.

I served this recipe with homemade potato salad and fresh-cooked asparagus spears. I will definitely be making this again and again!"

Cooking Diva User ID: 1041227 102626
Reviewed Mar. 1, 2010

"I have made this 5 times in 5 months! It is so easy, and the meat comes out very tender. It's a real keeper!"

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