| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 8 | Servings | |
INGREDIENTS
| 6 | lb | Beef brisket |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | ts | Minced garlic |
| 4 | Medium onions, thinly sliced | |
| 2 | c | Water, divided |
| 16 | oz | Tomato sauce |
| 1/2 | c | Chopped onion |
| 1/4 | c | Worcestershire sauce |
| 1/4 | c | Butter, melted |
| 2 | tb | Lemon juice |
| 2 | tb | White vinegar |
| 2 | ts | Chili powder |
| 1 | ts | Minced garlic |
| 1/8 | ts | Hot sauce |
| 3 | tb | Cornstarch |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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