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Zippy Barbecued Beef Brisket

 Zippy Barbecued Beef Brisket
This is an authentic Texas dish from a good friend. The tangy sauce not only helps tenderize the meat but also provides fantastic flavor.—Joan Hallford, North Richland Hills, Texas
10 ServingsPrep: 45 min. + marinating Bake: 3 hours + standing

Ingredients

  • 1 cup ketchup
  • 3 celery ribs, finely chopped
  • 1/2 cup water
  • 1/2 cup cider vinegar
  • 1/4 cup butter, cubed
  • 1/4 cup Worcestershire sauce
  • 3 bay leaves
  • 2 tablespoons finely chopped onion
  • 1 tablespoon paprika
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon chili powder
  • Dash pepper
  • MARINADE:
  • 2 tablespoons Liquid Smoke, optional
  • 1 tablespoon teriyaki sauce
  • 2 teaspoons celery seed
  • 2 teaspoons pepper
  • 1 teaspoon each salt, garlic salt and onion salt
  • 1 fresh beef brisket (about 5 pounds)

Directions

  • For barbecue sauce, in a large saucepan, combine the first 13
  • ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15
  • minutes, stirring occasionally. Remove from the heat. Strain sauce,

2 of 2

Zippy Barbecued Beef Brisket (continued)

Directions (continued)

  • discarding bay leaves and vegetable pulp; set aside.
  • For marinade, in a large resealable plastic bag, combine the Liquid
  • Smoke if desired, teriyaki sauce, celery seed, pepper, salts and 1
  • cup reserved barbecue sauce. Add the brisket. Seal bag and turn to
  • coat; refrigerate for 8 hours or overnight, turning occasionally.
  • Cover and refrigerate remaining barbecue sauce.
  • Drain and discard marinade. Place brisket on a large sheet of
  • heavy-duty foil; seal tightly. Place in a greased 15-in. x 10-in. x
  • 1-in. baking pan. Bake at 325° for 3-4 hours or until meat is
  • tender.
  • Remove brisket to a serving platter; let stand for 15 minutes. Reheat
  • reserved sauce. Thinly slice meat across the grain. Serve with
  • sauce. Yield: 10 servings.
Nutritional Facts: ounces cooked meat with 1-1/2 tablespoons sauce equals 341 calories, 14 g fat (6 g saturated fat), 99 mg cholesterol, 1,144 mg sodium, 10 g carbohydrate, 1 g fiber, 42 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.