Texas- Style Beef Brisket with Panhandle Sauce
- 21⁄4 cups ketchup
- 11⁄2 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 onions
- 1⁄4 teaspoon cayenne pepper
- One 5- to 7-pound beef brisket
- 2 tablespoons liquid smoke
Instructions:
The brisket may be prepared in advance and refrigerated whole. Next day, slice and pour the reserved sauce over it. Cover the pan lightly with foil. Heat in a 300°F oven for
30 minutes, or until hot.
- 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.
- 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.
- To serve, remove the brisket from the pan juices; slice thinly across the grain. Heat the reserved sauce and serve over the sliced brisket.