PANHANDLE BEEF BRISKET

Panhandle Beef Brisket image

This tender, Texas-style brisket, paired nicely with a savory sauce, is a superb dinner for cooler weather. -Laurel Leslie, Sonora, California

Provided by Taste of Home

Categories Dinner

Time 3h40m

Yield 16 servings (2 cups sauce).

Number Of Ingredients 11

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Ingredients

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 chili powder
2 tablespoons Worcestershire sauce
3 garlic cloves, minced
1/4 teaspoon cayenne pepper
1 fresh beef brisket (5 to 7 pounds), trimmed
2 tablespoons Liquid Smoke, optional

Steps:

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.

Nutrition Facts : Calories 252 calories, Fat 6g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 592mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges