Roxy
Well-known member
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.
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.