PANHANDLE BEEF BRISKET

By judyhughes

Ingredients

• 2 1/4 CUPS KETCHUP
• 1 1/2 CUPS BEEF BROTH
• 1 LARGE ONION, CHOPPED
• 1/2 CUP PACKED BROWN SUGAR
• 1/2 CUP WHITE WINE VINEGAR
• 2 TABLESPOONS CHILI POWDER
• 2 TABLESPOONS WORCESTERSHIRE SAUCE
• 3 GARLIC CLOVES, MINCED
• 1/4 TEASPOONS CAYENNE PEPPER
• 1 FRESH BEEF BRISKET (5 TO 7 LBS)TRIMMED
• 2 TABLESPOONS LIQUID SMOKE

Preparation

Step 1

IN A LARGE SAUCEPAN COMBINE THE FIRST NINE INGREDIENTS. BRING TO A BOIL, STIRRING CONSTANTLY. REDUCE HEAT; SIMMER, UNCOVERED, FOR 30 MIN, STIRRING OCCASIONALLY. REMOVE FROM THE HEAT. REMOVE 2 CUPS SAUCE TO A BOWL; COVER AND REFRIGERATE FOR SERVING.
PLACE BRISKET IN A SHALLOW ROASTING PAN;BRUSH WITH LIQUID SMOKE IF DESIRED. POUR REMANING SAUCE OVER MEAT. COVER AND BAKE AT 325 FOR 3 HOURS OR UNTIL MEAT IS TENDER.
LET STAND FOR 5 MINUTES. HEAT RESERVED SAUCE. THINLY SLICE MEAT ACROSS THE GRAIN.SERVE SAUCE WITH MEAT.