Panhandle Beef Brisket


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Member since 2008
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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe

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.


Ingredients You'll Need

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.


Questions, Comments & Reviews


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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