Barbecued Brisket Recipe

3.5 3 3
Barbecued Brisket Recipe
Barbecued Brisket Recipe photo by Taste of Home
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Barbecued Brisket Recipe

Read Reviews
3.5 3 3
Publisher Photo
For a mouthwatering main dish to star in a summer meal, this brisket can't be beat. Baked slowly, the meat gets nice and tender and picks up the sweet and tangy flavor of the barbecue sauce.—Page Alexander, Baldwin City, Kansas
MAKES:
6-8 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 3 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 1-1/4 hours Bake: 3 hours

Ingredients

  • 1 fresh beef brisket (3 to 4 pounds)
  • 1-1/4 cups water, divided
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 cup ketchup
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Liquid Smoke, optional

Directions

Place brisket in a large Dutch oven. Add 1/2 cup water. Cover and bake at 325° for 2 hours.
Meanwhile, in a small saucepan, saute onion and garlic in oil until tender. Add the ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper and remaining water. Simmer, uncovered, for 1 hour, stirring occasionally.
Add Liquid Smoke; mix well. Drain drippings from Dutch oven. Pour sauce over meat. Cover and bake 1 hour longer or until meat is tender. Yield: 6-8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Barbecued Brisket in Taste of Home August/September 1995, p31

Nutritional Facts

1 each: 287 calories, 9g fat (3g saturated fat), 72mg cholesterol, 536mg sodium, 15g carbohydrate (12g sugars, 0 fiber), 35g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.

  • 1 fresh beef brisket (3 to 4 pounds)
  • 1-1/4 cups water, divided
  • 1/2 cup chopped onion
  • 3 garlic cloves, minced
  • 1 tablespoon canola oil
  • 1 cup ketchup
  • 3 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon Liquid Smoke, optional
  1. Place brisket in a large Dutch oven. Add 1/2 cup water. Cover and bake at 325° for 2 hours.
  2. Meanwhile, in a small saucepan, saute onion and garlic in oil until tender. Add the ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper and remaining water. Simmer, uncovered, for 1 hour, stirring occasionally.
  3. Add Liquid Smoke; mix well. Drain drippings from Dutch oven. Pour sauce over meat. Cover and bake 1 hour longer or until meat is tender. Yield: 6-8 servings.
Editor's Note: This is a fresh beef brisket, not corned beef.
Originally published as Barbecued Brisket in Taste of Home August/September 1995, p31

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2124arizona User ID: 845443 268437
Reviewed Jun. 25, 2017

"This brisket is tender and tasty!!"

MY REVIEW
tcarver User ID: 5663692 409
Reviewed Nov. 15, 2011

"Didn't enjoy this one."

MY REVIEW
jdaboud27 User ID: 1857875 19
Reviewed Oct. 18, 2009

"My mom used to make this recipe for Sunday lunch and it is awesome! I'm so glad I found it because I'm going to make it again for my son's 1st birthday."

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