Savory Supper

Slow-cooked meat, braised in a savory sauce, is a superb dinner entrée during cooler weather. Try the recipe for Texas-Style Beef Brisket with Panhandle Sauce, and you’ll see what we mean.

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This story's categories:
Illinois , Ohio , Dinner Recipes , Beef Recipes , Vegetarian Recipes

Slow-cooked meat, braised in a savory sauce, is a superb dinner entrée during cooler weather. Try the recipe for Texas-Style Beef Brisket with Panhandle Sauce, and you’ll see what we mean. Sent in by Gail Van Osdell of St. Charles, Ill., the recipe can be prepared a day in advance and refrigerated whole. The next day, slice the brisket and place slices in a shallow baking pan, pouring the reserved sauce over them. Cover the pan lightly with foil and heat in a 300F oven for 30 minutes or until beef is hot.

“Over the years, I’ve tried quite a few brisket recipes, and this one is by far the best,” Van Osdell says.

Serve the brisket with a side of rice or potatoes or with Marsha Baker’s Butternut Squash Bake. “I’m always asked to share this recipe when I serve it,” the Pioneer, Ohio, resident says.

To make the two cups of mashed squash you’ll need for the recipe, purchase 1 ½ to 2 pounds of butternut squash. Cut in half lengthwise and place cut sides down in a roasting pan. Add water to a depth of 1 inch. Bake in a 375F oven for 30 minutes or until tender. Cool slightly and scrape pulp from squash.

As always, American Profile looks forward to receiving—and publishing—your favorite recipes each week and sharing them with our millions of readers across the nation.

Butternut Squash Bake

submitted by reader Marsha Baker of Pioneer, OH

High Cotton Food Styling & Photography

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Ingredients

1/3 cup butter or margarine, softened
3/4 cup granulated sugar
2 eggs
1 (5-ounce) can evaporated milk
1 teaspoon vanilla extract
2 cups mashed cooked butternut squash

Topping:
1/2 cup rice cereal
1/4 cup packed brown sugar
1/4 cup chopped pecans
2 tablespoons melted butter or margarine

Instructions

1. Preheat oven to 350F. Greased an 11-by-7-inch baking pan.
2. Cream butter and granulated sugar. Beat in eggs, milk and vanilla. Stir in squash (mixture will be thin). Pour into pan. Bake 45 minutes or until almost set.
3. To prepare the topping, combine rice cereal, brown sugar, pecans and melted butter. Remove casserole from oven and sprinkle on topping. Return to the oven for 5 to 10 minutes or until bubbly. Serves 6 to 8.

Texas Style Beef Brisket with Panhandle Sauce

submitted by reader Gail Van Osdell of St. Charles, IL

High Cotton Food Styling & Photography

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Find more recipes with:
beef , brisket , sauce , panhandle , ketchup

Ingredients

2 1/4 cups ketchup
1 1/2 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 onion
1/4 teaspoon cayenne pepper
1 (5- to 7-pound) beef brisket
2 tablespoons liquid smoke

Instructions

1. Combine ketchup, beer, brown sugar, vinegar, Worcestershire sauce, chili powder, garlic, onion and cayenne pepper in large saucepan. Bring to a boil; reduce heat and simmer 30 minutes or until sauce thickens, stirring occasionally. Remove from heat. Pour 2 cups sauce into bowl, cover and refrigerate.
2. Preheat oven to 250F. Trim excess fat from brisket. Brush both sides with liquid smoke and place in roasting pan. Pour remaining sauce over brisket, turning to coat evenly. Cover and bake 4 hours or until tender.
3. To serve, remove brisket from pan juices, slice thinly across the grain. Heat reserved sauce and serve over sliced brisket.

Note: Brisket may be prepared in advance and refrigerated whole. Next day, slice and pour reserved sauce over it. Cover pan lightly with foil. Heat in 300F oven for 30 minutes or until hot.

Serves 12 to 16.

Tips from the Test Kitchen

Tips From Our Test Kitchen: The brisket may be prepared in advance and refrigerated whole. Next day, slice and pour reserved sauce over it. Cover the pan lightly with foil. Heat in a 300 degree F oven for 30 minutes, or until hot.

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