1/2 Photos of Barbecue Beef Brisket
4 hrs 30 mins
M. Joan's Note:
Many years ago, I found this recipe in a local ladies recipe booklet called, "Cornsilk." I have often used it to take to friends and family so they can reheat it and serve when needed. It freezes well, too. I try to use a brisket but does well with a boneless beef roast or bottom round roast. Serve with hamburger buns.
My Private Note
Units: US | Metric
- 4 -5 lbs beef brisket
- 1 teaspoon salt and pepper (to taste)
- 3 (8 ounce) cans tomato sauce
- 1/2 cup water
- 1/2 cup onion, chopped
- 1 -2 garlic clove, minced
- 1/4 cup red wine vinegar
- 3 tablespoons Worcestershire sauce
- 1/3 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 small lemon, thinly sliced
- 1 dash liquid smoke
- 1Sprinkle roast with salt and pepper.
- 2Roast in a covered roaster at 325 degrees for 3 to 4 hours or until tender; cool and refrigerate a short while for easier slicing.
- 3Mix remaining ingredients together except for the lemon.
- 4Cut off excess fat on roast and slice meat thinly. Cut across the grain.
- 5Place layers of meat in a 9 by 12 casserole dish and top each layer with sauce. I usually get 2 layers of meat with a 5 pound brisket.
- 6Put thinly sliced lemon over the top layer, cover and bake at 350 degrees for 1 hour or until heated through.
- 7Remove lemon slices before serving.
- 8This freezes well; thaw overnight and then reheat. I remove lemon slices before freezing.
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Nutritional Facts for Barbecue Beef Brisket
Serving Size: 1 (247 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 532.1
- Calories from Fat 363
- Total Fat 40.3 g
- Saturated Fat 16.1 g
- Cholesterol 110.3 mg
- Sodium 637.0 mg
- Total Carbohydrate 15.7 g
- Dietary Fiber 1.4 g
- Sugars 11.9 g
- Protein 26.5 g
The following items or measurements are not included:
salt and pepper