Recipes
PANHANDLE BEEF BRISKET
Panhandle Beef Brisket
Fixed this for dinner tonight. The sauce is really good. It makes a lot. It's very easy to make, too. I got this from my latest TOH magazine.
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PrintINGREDIENTS
- Servings: 16
- 2-1/4 cups ketchup
- 1-1/2 cups beef broth
- 1 large onion, chopped
- 1/2 cup packed brown sugar
- 1/2 cup white wine vinegar
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves, minced
- 1/4 teaspoon cayenne pepper
- 1 fresh beef brisket (not corned beef) 5-7 lbs trimmed
- 2 tablespoons Liquid Smoke, optional
DIRECTIONS
In a large saucepan, combine the first nine ingredients.
Bring to a boil, stirring constantly.
Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
Remove from the heat.
Remove 2 cups sauce to a bowl; cover and refrigerate for serving.
Place brisket in a shallow roasting pan; brush with Liquid Smoke if desired.
Pour remaining sauce over meat.
Cover and bake at 325 for 3 hours or until meat is tender.
Let stand for 5 minutes.
Heat reserved sauce.
Thinly slice meat across the grain.
Serve sauce with meat.
RECIPE BACKSTORY
Fixed this for dinner tonight. The sauce is really good. It makes a lot. It's very easy to make, too. I got this from my latest TOH magazine.
RECIPE REVIEWS
Jan/19/2009 05:01 pm billie
This sounds yummy. I would like to try when we have our next summer party, you know have it ready when guests arrive. Thanks.
This sounds yummy. I would like to try when we have our next summer party, you know have it ready when guests arrive. Thanks.
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