Texas style beef brisket with panhandle sauce recipe

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  • Yield: 12 to 16 Servings


  • 2½ cups ketchup
  • 1½ cups beer
  • ½ cup packed brown sugar
  • ½ cup white wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons chili powder
  • 3 garlic cloves, minced
  • 1 cup chopped onions
  • ¼ teaspoon cayenne pepper
  • One 5- to 7-pound beef brisket
  • 2 tablespoons liquid smoke
How to Make It
  1. Combine the ketchup, beer, brown sugar, vinegar, Worcestershire sauce, chili powder, garlic, onions, and cayenne in a large saucepan. Bring to a boil; reduce the heat and simmer, stirring occasionally, until the sauce thickens, about 30 minutes. Remove from the heat . Pour 2 cups sauce into a bowl, cover, and refrigerate.
  2. Preheat the oven to 250°F. Trim excess fat from the brisket . Brush both sides with the liquid smoke and place in a roasting pan. Pour the remaining sauce over the brisket, turning to coat evenly. Bake, covered, for 4 hours, or until tender.
  3. To serve, remove the brisket from the pan juices; slice thinly across the grain. Heat the reserved sauce and serve over the sliced brisket.

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