Friday, June 27, 2008

Panhandle Beef Brisket

Panhandle Beef Brisket
8 servings

1 1/2 cups ketchup
1 cup beef broth
1/2 cup brown sugar
1/4 cup vinegar
2 tablespoons chili powder
2 tablespoons Worcestershire sauce
1 teaspoon freshly ground black pepper (or more - we like bbq sauce very peppery!)
1/4 teaspoon cayenne pepper
1/4 teaspoon dried chopped onion
1/8 teaspoon garlic powder
1 small fresh beef brisket (3 to 4 pounds), trimmed
2 tablespoons liquid smoke

In a saucepan combine ketchup, broth, brown sugar, vinegar, chili powder, Worcestershire sauce, black pepper, cayenne pepper, onion and garlic powder. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from heat. Set aside one cup of sauce for serving. Place brisket in a shallow pan; brush on both sides with liquid smoke. Pour remaining sauce over meat. Cover and bake at 325° for 2-3 hours or until meat is tender. Let stand for 5 minutes. Thinly slice meat across the grain. Serve with reserved sauce and enjoy!

I used a three pound brisket for our family of four. It was just the right size for supper this evening with enough brisket and sauce leftover for four chopped beef sandwiches for lunch tomorrow! This sauce is very, very good!

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