Tangy Beef Brisket

[Roxy]

Tangy Beef Brisket:

 

 

1 large onion, diced

1/2 cup butter

1 bottle (28 ounces) ketchup

1-1/2 cups packed brown sugar

1/2 cup Worcestershire sauce

1/3 cup lemon juice

2 tablespoons chili powder

1-1/2 teaspoons hot pepper sauce

1 teaspoon salt

1 teaspoon prepared horseradish

1/2 teaspoon garlic powder

1 boneless beef brisket (6 lbs.)

 

In a large saucepan, saute onion in butter until tender. Add the next nine ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes.

 

Place brisket in a roasting pan. Add 3 cups of sauce.

 

Cover and bake at 350° for 4 hours or until tender, basting occasionally. Skim fat. To serve, thinly slice across the grain. Top with remaining sauce if desired.