Southern Barbecued Brisket
Ever since a former neighbor shared this recipe with me, it has been a family favorite. Since it makes a lot, it’s good for a company dinner or buffet. The meat gets nice and tender from baking slowly for several hours. —Lorraine Hodge, McLean, Virginia
Total TimePrep: 10 min. Bake: 3 hours + standing
- 1 fresh beef brisket (5 pounds)
- 1 large onion, chopped
- 1 cup ketchup
- 1/4 cup water
- 3 tablespoons brown sugar
- 1 tablespoon Liquid Smoke, optional
- 2 teaspoons celery seed
- 1 teaspoon salt
- 1 teaspoon ground mustard
- 1/8 teaspoon cayenne pepper
- Place brisket on a large sheet of heavy-duty foil; seal tightly. Place in a greased shallow roasting pan. Bake at 325° for 2 to 2-1/2 hours or until meat is tender.
- Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Remove from the heat.
- Carefully open foil to allow steam to escape. Remove brisket from foil; let stand for 20 minutes. Thinly slice meat across the grain. Place in an ungreased 13-in. x 9-in. baking dish. Spoon sauce over meat. Cover and bake for 1 hour or until heated through.
Editor's NoteThis is a fresh beef brisket, not corned beef.
Nutrition Facts5 ounce-weight: 279 calories, 8g fat (3g saturated fat), 80mg cholesterol, 515mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 39g protein. Diabetic Exchanges: 5 lean meat, 1/2 starch.
Originally published as Brisket in Country August/September 2006