Barbecued Brisket
Ingredients
6 lb beef brisket
1 tsp salt
1/2 tsp pepper
1 tsp minced garlic
4 medium onions, thinly sliced
2 cup water, divided
16 oz tomato sauce
1/2 cup chopped onion
1/4 cup worcestershire sauce
1/4 cup butter, melted
2 tbsp lemon juice
2 tbsp white vinegar
2 tsp chili powder
1 tsp minced garlic
1/8 tsp hot sauce
3 tbsp cornstarch
Preparation
Trim excess fat from brisket and place fat side up in a roasting pan.
Sprinkle with salt, pepper, and garlic. Place onion slices over meat.
Bake, uncovered, at 350 for 1 1/2 hours. Combine 1 1/2 cups water,
tomato sauce, and next 8 ingredients; pour over brisket. Cover with
aluminum foil and bake 2 hours or until tender, spooning sauce over
brisket occasionally. Transfer brisket to serving platter andpan
juices to a saucepan.
Combine cornstarch and remaining 1/2 cup water. Gradually add to pan
juices, stirring constantly.
Bring to a boil; boil 1 minute, stirring constantly.
Serve with brisket. From "The Progressive Farmer" January 1992.
Submitted by Rose Kuehule, Brenham, TX.
Servings: 8
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