| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Not, Sent | 16 | Servings | |
INGREDIENTS
| 3 | tb | Vegetable oil |
| 10 | lg | Cloves garlic, finely chopped |
| 1 | c | Finely chopped onion |
| 1/3 | c | Red wine or cider vinegar |
| 1 1/2 | tb | Fresh lemon juice |
| 1 1/2 | tb | Hot pepper sauce |
| 2 | tb | Ketchup |
| 2 | tb | Dry mustard |
| 1 1/2 | ts | Cayenne pepper |
| 1 | 6-lb beef brisket |
INSTRUCTIONS
Heat oil in medium-size saucepan over medium heat. Add garlic and onion; cook for 8 minutes or until softened. Stir in vinegar, lemon juice, hot sauce, ketchup, mustard and cayenne. Simmer, covered, 15 minutes. Remove from heat; let stand 20 minutes or until cooled. Place meat in roasting pan. Brush both sides of meat with sauce, spooning any remaining sauce on top. Cover ;refrigerate overnight. To bake; heat oven to 350°. Bake meat, covered, for 2 hours. Reduce oven temperature to 250°; cook 6 hours or until fork tender. Slice meat against grain. Serve with bottled barbecue sauce (or your own favorite recipe) for dipping. Recipe by: Family Circle - 6/3/97 Posted to MC-Recipe Digest V1 #629 by The Taillons <taillon@access.mountain.net> on May 31, 1997
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