Panhandle Beef Brisket
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
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.
Pairs Well With
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.