Panhandle Beef Brisket
CATEGORIES
INGREDIENTS
  • 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
  1. In a large saucepan, combine the first nine ingredients.
  2. Bring to a boil, stirring constantly.
  3. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
  4. Remove from the heat.
  5. Remove 2 cups sauce to a bowl; cover and refrigerate for serving.
  6. Place brisket in a shallow roasting pan; brush with Liquid Smoke if desired.
  7. Pour remaining sauce over meat.
  8. Cover and bake at 325 for 3 hours or until meat is tender.
  9. Let stand for 5 minutes.
  10. Heat reserved sauce.
  11. Thinly slice meat across the grain.
  12. 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.