Panhandle Beef Brisket

• 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 teaspoon cayenne pepper
• 1 fresh beef brisket (5 to 7 pounds), trimmed
• 2 tablespoons Liquid Smoke, optional

1. In a large saucepan, combine the first nine ingredients. Bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally. Remove from the heat. Remove 2 cups sauce to a bowl; cover and refrigerate for serving.
2. Place brisket in a shallow roasting pan; brush with Liquid Smoke if desired. Pour remaining sauce over meat. Cover and bake at 325u0b0 for 3 hours or until meat is tender.
3. Let stand for 5 minutes. Heat reserved sauce. Thinly slice meat across the grain. Serve sauce with meat.

ketchup, beef broth, onion, brown sugar, white wine vinegar, chili powder, worcestershire sauce, garlic, cayenne pepper, fresh beef brisket, liquid smoke

Taken from www.tasteofhome.com/recipes/panhandle-beef-brisket/ (may not work)