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Barbecued Brisket |
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Serves: 6
Print this Recipe
This is not ordinary barbecued beef. Baked slowly, the meat gets nice and tender and picks up the sweet and tangy flavor of the barbecue sauce. It makes a delicious main dish that will have people coming back for seconds.
Page Alexander, Baldwin City, Kansas
1 beef brisket (3 to 4 pounds)*
1-1/4 cups water, divided
1/2 cup chopped onions
3 cloves garlic, minced
1 tablespoon vegetable oil
1 cup ketchup
3 tablespoons cider vinegar or red wine vinegar
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons cornstarch
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon liquid smoke, optional
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Place brisket in a large Dutch oven. Add 1/2 cup water. Cover and bake at 275° for 2 hours. Meanwhile, in a medium saucepan, sauté onion and garlic in oil until tender. Add ketchup, vinegar, lemon juice, brown sugar, Worcestershire sauce, cornstarch, paprika, chili powder, salt, pepper and remaining water. Simmer, uncovered, for 1 hour, stirring occasionally. Add liquid smoke if desired; mix well. Drain drippings from Dutch oven. Pour sauce over meat. Cover and bake 1-2 hours longer or until meat is tender. *Editor’s Note: This is a fresh beef brisket, not corned beef.
© Copyright Reiman Publications, 1993-1997
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