| 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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