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


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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