Texas Style Beef Brisket with Panhandle Sauce
- Yield 12 to 16 servings
"Over the years, I've tried quite a few brisket recipes, and this one is by far the best! When fixing it for the family, I'll make the brisket and serve it the same day. But when we're having friends over for dinner, it's a great time saver to fix the beef the day before."
- 2 1/4 cups ketchup
- 1 1/2 cups beer
- 1/2 cup packed brown sugar
- 1/2 cup white wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chili powder
- 3 garlic cloves, minced
- 1 cup chopped onion
- 1/4 teaspoon cayenne pepper
- 1 (5- to 7-pound) beef brisket
- 2 tablespoons liquid smoke
- Combine ketchup, beer, brown sugar, vinegar, Worcestershire sauce, chili powder, garlic, onion and cayenne pepper in large saucepan. Bring to a boil; reduce heat and simmer 30 minutes or until sauce thickens, stirring occasionally. Remove from heat. Pour 2 cups sauce into bowl, cover and refrigerate.
- Preheat oven to 250F. Trim excess fat from brisket. Brush both sides with liquid smoke and place in roasting pan. Pour remaining sauce over brisket, turning to coat evenly. Cover and bake 4 hours or until tender.
- To serve, remove brisket from pan juices, slice thinly across the grain. Heat reserved sauce and serve over sliced brisket.
Note: Brisket may be prepared in advance and refrigerated whole. Next day, slice and pour reserved sauce over it. Cover pan lightly with foil. Heat in 300F oven for 30 minutes or until hot.
Recipe by Gail Van Osdell, St. Charles, Ill.