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Tangy Beef Brisket

Total Time

Prep: 50 min. Bake: 4 hours


12-14 servings (6 cups sauce)

We like the sauce for my brisket over elk, moose and venison salami as well. And we also use it to spice hamburgers and hot dogs we sizzle on the grill. -Jacque Watkins, Green River, Wyoming
Tangy Beef Brisket Recipe photo by Taste of Home


  • 1 large onion, diced
  • 1/2 cup butter
  • 1 bottle (28 ounces) ketchup
  • 1-1/2 cups packed brown sugar
  • 1/2 cup Worcestershire sauce
  • 1/3 cup lemon juice
  • 2 tablespoons chili powder
  • 1-1/2 teaspoons hot pepper sauce
  • 1 teaspoon salt
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon garlic powder
  • 1 boneless beef brisket (6 pounds)


  1. In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes.
  2. Place brisket in a roasting pan. Add 3 cups of sauce. Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.

Nutrition Facts

1 each: 458 calories, 15g fat (7g saturated fat), 100mg cholesterol, 1033mg sodium, 40g carbohydrate (38g sugars, 1g fiber), 40g protein.

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