Title: Barbecued Brisket
Categories: Meat
Yield: 8 Servings

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

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.

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