- 8
Ingredients
- 4 lb. brisket
- 1 (8 oz.) jar tomato sauce (or Prego, etc.)
- 1/2 cup water
- 1/4 cup ketchup
- 2 tablespoons lemon juice
- 2 tablespoons wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 2 onions, sliced thinly
- 1 clove garlic, minced
Preparation
Step 1
The day before:
In a large bowl, mix tomato sauce, water, ketchup, lemon juice, wine vinegar, Worcestershire sauce, brown sugar, dry mustard, paprika and garlic. Add thinly sliced onions to sauce; stir to coat well. Add several spoonfuls of sauce to bottom of roasting pan. Place brisket in roasting pan; spoon remaining sauce over brisket. Bake, covered, (make a foil tent) at 325 degrees for 3 hours. Cool, and then refrigerate overnight.
An hour before serving:
Remove solidified fat with a slotted spoon and discard. Slice cold meat thinly, cutting against the grain (on diagonal; use cutting board). Keeping slices together, return to pan and spoon sauce over meat, again reheat, uncovered, at 350 degrees for half an hour or until heated through.